A Sweet Trip Down Memory Lane

If you grew up in the UK, chances are you remember Manchester tart from school dinners or weekend teatime spreads. That nostalgic square of buttery pastry, a slick of raspberry jam, creamy vanilla custard, a dusting of coconut, and a ruby cherry on top—it was pure comfort food. Now, imagine taking all those flavours and giving them a chewy, golden flapjack base. That’s exactly what this Manchester Tart Flapjack Traybake delivers: a mash-up of two British icons in one crowd-pleasing traybake.

I love traybakes because they’re fuss-free, perfect for sharing, and you can easily cut them into neat squares for lunchboxes or dessert plates. This recipe takes everything you love about a traditional Manchester tart but swaps the pastry for a chewy, buttery oat flapjack. The result? A slice that’s rich, nostalgic, and just different enough to make people say, “Ooh, what’s this?”

It’s the kind of bake that feels familiar and new at the same time, making it a winner for family gatherings, potlucks, or even just a quiet cup of tea at home. The layers look beautiful, too—golden oats at the bottom, jewel-red jam peeking through creamy custard, topped with snowy coconut and glistening cherries.

Why You’ll Love This Recipe

• Easy but impressive – The flapjack base is simple, the custard is homemade, and the final look is stunning.

• Make ahead friendly – Needs chilling time, so it’s perfect to prepare the night before.

• Nostalgic twist – Combines two much-loved classics in one slice.

• Customisable – Add raspberries, lemon curd, or even switch up the jam for your own spin.

this recipe

Ingredients

Here’s everything you’ll need to bring this bake together:

For the base

• 5 tbsp unsalted butter

• 1 heaped tbsp golden syrup

• ¼ cup light soft brown sugar

• Pinch of fine salt

• 2 cups porridge oats

• ⅓ cup plain flour

• 1 large egg, beaten

For the custard layer

• 2 cups whole milk

• 1 cup single or whipping cream

• 1 vanilla pod (or 2 tsp vanilla extract)

• 5 large egg yolks

• ½ cup caster sugar

• ⅓ cup heaped cornflour or custard powder

To assemble

• ½ cup raspberry jam

• ¼ cup desiccated coconut

• A handful of glacé or maraschino cherries, halved

• (Optional: fresh raspberries dotted under the custard for a fruity bite)

Step 1: Bake the Flapjack Base

Start by heating your oven to 350°F (180°C). Line an 8-inch square tin (a loose-based one is easiest) with baking paper so you can lift out the finished traybake cleanly.

In a saucepan, gently melt the butter, golden syrup, sugar, and a pinch of salt. Once everything is smooth, take it off the heat and stir in the oats. Add the flour and beaten egg, mixing until you’ve got a sticky, oaty mixture.

Tip this into your prepared tin and press it down evenly with damp fingertips (this stops it from sticking). Bake for about 15 minutes, until the edges are golden and the base is set. Let it cool completely in the tin—you don’t want the custard melting into it later.

The Creamy Custard and Assembly Magic

Once your flapjack base is cooling, it’s time to turn to the star of the show: that thick, luscious vanilla custard. Don’t be put off—homemade custard is easier than you think, and the payoff is huge. It’s silky, rich, and sets beautifully for neat traybake slices.

Step 2: Make the Vanilla Custard

Pour the milk and cream into a saucepan, add your vanilla (pod or extract), and heat gently until it’s just below boiling. Take it off the heat and let it sit for five minutes so the vanilla can infuse.

In a separate bowl, whisk the egg yolks and caster sugar until pale and creamy. Add the cornflour or custard powder and whisk until smooth.

Now comes the key part: slowly pour the warm milk mixture into the yolks in a thin stream, whisking constantly so the eggs don’t scramble. Return the whole mixture to the saucepan and cook gently over medium-low heat. Keep stirring until it thickens into a smooth custard that just starts to bubble.

Take it off the heat, remove the vanilla pod if you used one, and whisk every so often as it cools to room temperature. This stops a skin from forming.

Step 3: Layer It Up

Once your base is cool and your custard has set to room temperature, you’re ready to assemble. Spread a generous layer of raspberry jam over the flapjack base. If you’re using fresh raspberries, dot them on top of the jam now.

Spoon the custard on carefully and smooth it out with a palette knife. Sprinkle the top with desiccated coconut, then finish with halved cherries arranged neatly (or scattered, depending on your style!).

Cover and chill in the fridge for at least 2–3 hours, or overnight if you can. This lets the custard firm up so you’ll get those clean, beautiful slices.

Tips for Success

• Cool everything properly: The base must be fully cool before adding jam and custard, or the layers will slide.

• Whisk, whisk, whisk: Constant whisking when making the custard prevents lumps.

• Chill well: Overnight chilling gives the cleanest cuts. Use a hot, dry knife and wipe between slices.

• Try lemon curd: A thin layer under the custard with the jam gives a tangy twist, just like some old-school versions.

• Storage: Keep chilled for up to 3 days—the flapjack stays chewy, and the custard holds nicely.

FAQs and Conclusion

Frequently Asked Questions

1. Can I use ready-made custard instead of homemade?
Yes, but homemade sets firmer and tastes richer. If using shop-bought custard, look for a thick version or simmer it briefly to reduce and thicken before chilling.

2. What kind of oats work best for the base?
Standard porridge oats are ideal. Avoid jumbo oats (too chunky) or instant oats (too fine).

3. Can I freeze this traybake?
Not really—custard doesn’t freeze well, as it splits when thawed. Best to store in the fridge and enjoy within 3 days.

4. How do I stop the custard from going lumpy?
Whisk constantly while cooking and keep the heat gentle. If it does go lumpy, pass it through a sieve while still warm.

5. Can I make it gluten-free?
Yes! Use certified gluten-free oats and swap the flour for a gluten-free plain blend. Everything else works as is.

6. What cherries should I use?
Glacé cherries are the traditional choice, but maraschino cherries give a nice tang. You can even use fresh cherries in summer for a lighter finish.

7. How do I get neat, bakery-style slices?
Chill overnight, use a long sharp knife dipped in hot water, and wipe between each cut.

Final Thoughts

This Manchester Tart Flapjack Traybake is the ultimate nostalgic twist on two British favourites. The chewy golden base pairs perfectly with the creamy custard, fruity jam, and classic coconut-cherry topping. It’s a recipe that makes people smile the moment they see it, and even more once they taste it.

If you’re looking for a bake that’s a little bit retro, a little bit fun, and guaranteed to be a crowd-pleaser, this is the one. Make it for Sunday tea, a bake sale, or just because you fancy something sweet and comforting.

And if you try it, don’t forget to share your version—maybe you added lemon curd, swapped in strawberry jam, or even sprinkled white chocolate curls on top. That’s the beauty of traybakes: they’re endlessly adaptable.

Now go on, pop the kettle on, and enjoy a square (or two) of this Manchester tart flapjack magic.

Manchester Tart Flapjack Traybake – A British Classic with a Twist

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• Author: Mouad Boulkhiout
• Total Time: 2 hours 40 minutes

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Description

This Manchester Tart Flapjack Traybake is the best of both worlds: the golden chew of a flapjack paired with the nostalgic layers of a Manchester tart. A sticky oat base is topped with raspberry jam, thick homemade custard, a snowy sprinkle of coconut, and glossy red cherries. It’s easy to make, looks beautiful sliced, and is a guaranteed crowd-pleaser for teatime, bake sales, or family get-togethers.

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Ingredients

Scale 1x2x3x

Base

• 5 tbsp unsalted butter

• 1 heaped tbsp golden syrup

• ¼ cup light soft brown sugar

• Pinch of fine salt

• 2 cups porridge oats

• ⅓ cup plain flour

• 1 large egg, beaten

Custard Layer

• 2 cups whole milk

• 1 cup single or whipping cream

• 1 vanilla pod (or 2 tsp vanilla extract)

• 5 large egg yolks

• ½ cup caster sugar

• ⅓ cup heaped cornflour or custard powder

To Assemble

• ½ cup raspberry jam

• ¼ cup desiccated coconut

• A handful of glacé or maraschino cherries, halved

• (Optional: fresh raspberries to dot under the custard)

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Instructions

• Prepare the base:

  • Preheat oven to 350°F (180°C). Line an 8-inch square tin with baking paper.

  • In a saucepan, gently melt butter, golden syrup, sugar, and salt.

  • Off the heat, stir in oats, then flour and beaten egg to form a sticky mixture.

  • Press evenly into the tin with damp fingertips.

  • Bake for 15 minutes until golden and set at the edges. Cool completely in the tin.

• Make the custard:

  • Heat milk and cream with vanilla until just below boiling. Remove from heat, cover, and rest 5 minutes.

  • Whisk egg yolks and sugar until pale, then whisk in cornflour/custard powder.

  • Slowly pour in warm milk mixture, whisking constantly. Return to saucepan and cook over medium-low heat, stirring until thick, smooth, and bubbling.

  • Remove from heat, discard vanilla pod, and whisk occasionally as it cools to room temperature.

• Assemble the traybake:

  • Spread jam evenly over cooled flapjack base. Dot with fresh raspberries if using.

  • Spoon cooled custard on top and smooth with a palette knife.

  • Sprinkle over coconut and decorate with halved cherries.

  • Chill at least 2–3 hours (overnight for neat slices).

• Serve:

  • Lift from tin, slice into squares with a hot, dry knife, and enjoy.

Notes

• Chill overnight for the cleanest cuts.

• Wipe knife between slices for a neat bakery finish.

• For a tangy twist, spread a thin layer of lemon curd under the custard along with the jam.

• Store in the fridge for up to 3 days.

• Custard too loose? Simmer longer or add an extra teaspoon of cornflour next time.

• Prep Time: 25 minutes (plus chilling)
• Chill time: 2 hours
• Cook Time: 15 minutes