Manchester tart

Preheat the oven to 180°C/gas mark 4. Grease a 30cm x 20cm x 5cm baking tin and line with baking paper

To make the Manchester tart base, cream the butter and sugar until fluffy. Beat in the egg, then fold in the flour mixed with the baking powder

Flatten the mixture into the tin using the back of a spoon and bake for 12–15 minutes or until light golden. Remove from the oven and allow to cool in the tin for 30 minutes

Once cool, spread the cooled base with the jam and set aside

To make the Manchester tart filling, heat a frying pan over a high heat. Add the sugar to the pan and melt to form a caramel, swirling all the time. Add the rum, then whisk in the butter. Add the banana slices and toss gently until coated and caramelised

Layer the filling on top of the raspberry jam, then place in the fridge for 30 minutes

To make the custard, place the milk in a saucepan, bring to the boil, then reduce the heat. In a bowl, whisk the egg yolks, sugar, custard powder and an extra splash of milk together until smooth

Pour a little hot milk over the mixture, whisk well, then add it back to the hot milk. Cook the custard over a low heat, stirring constantly, until the mixture is very thick

Pour the custard on top of the banana caramel mixture, sprinkle with the coconut, then refrigerate for 30–40 minutes until the tart is set. Slice and serve