-
Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 20cm square (preferably loose-based) brownie tin with baking paper.
-
To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool.
-
To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming.
-
To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set.
-
Cut into slices and serve.
