Paul Hollywood’s Raspberry Ripple Layered Flapjack

Method

Step 1
For the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes until the temperature on sugar thermometer reaches 105°C/221°F. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.

Step 2
For the flapjack, heat the oven to 200°C/Fan 180°C/400°F/Gas 6, then lightly grease and line a 20cm square baking tin with non-stick baking paper and butter.

Step 3
Measure the butter, golden syrup and sugar into a large pan, then place over a low heat and stir until melted.

Step 4
Remove the pan from the heat and stir in the oats, hazelnuts and salt.

Step 5
Spoon half of the flapjack mixture into the lined tin and level out with a palette knife until smooth. Spread the cooled raspberry jam evenly over the flapjack mixture, reserving 3 tbsp for decoration.

Step 6
Carefully top with spoonfuls of the flapjack mixture, smoothing out with the back of a spoon to make an even layer. Bake for 25-30 minutes until golden brown. Remove from the oven and place on a wire rack. Leave to cool in the tin for 10 minutes, then turn out and chill until cool.

Step 7
For the topping, pass the reserved 3 tbsp of jam through a sieve into a small bowl to remove any pips. Melt the white chocolate in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Remove from the heat and leave to cool before stirring in the yoghurt. Spoon the mixture over the top of the flapjack and smooth out with a palette knife.

Step 8
Working quickly, spoon small blobs of the sieved jam over the chocolate yoghurt topping, then using a cocktail stick swirl the jam into the chocolate yoghurt topping to create a marble effect. Chill in the fridge until set.

Step 9
Once set, cut into 10 bars and serve.