Cherry and Coconut Flapjacks

STEP 1: MAKE THE CHERRY JAM

Combine the pitted cherries, granulated sugar and lemon juice in a saucepan. Cook over medium heat, stirring, until the cherries collapse and the mixture thickens to a spoonable jam - about 12-15 minutes. A teaspoon dropped on a cold plate should mound softly and wrinkle when nudged. Cool completely; a warm jam will bleed into the flapjack. This is the element the judges called perfect - change nothing here.

STEP 2: TOAST THE COCONUT

Toast the desiccated coconut in a dry pan over medium heat, stirring constantly, until pale gold and fragrant - 3-4 minutes. Toasting is the single biggest lever for making the coconut taste of something, which is exactly what went missing on the day. Set a tablespoon aside for the top; the rest goes into the base.

STEP 3: MAKE THE FLAPJACK BASE

Heat the oven to 350°F (180°C / 160°C fan) and line an 8-inch (20 cm) square tin with parchment. Melt the unsalted butter, golden syrup, light brown sugar and salt together over low heat until smooth. Off the heat, stir in the rolled oats and the toasted coconut until every oat is coated. Press firmly and evenly into the tin - firm pressing is what gives a flapjack that holds together when cut. Bake 22-25 minutes until golden at the edges; the centre stays a little soft and firms as it cools. Cool completely in the tin.

STEP 4: ADD THE CHERRY LAYER

When the flapjack is fully cool, spread the cooled cherry jam over it in an even layer, leaving a slim border so it doesn't spill over the edges. Chill 15-20 minutes to set the jam before the chocolate goes on.

STEP 5: TEMPER A THIN CHOCOLATE TOP

This is where the original faltered - too much chocolate, too thick, so it wouldn't set and it buried the coconut. The fix is a thin, tempered layer. Seed method: melt two-thirds of the chopped dark chocolate gently to 122°F (50°C). Off the heat, stir in the remaining third until it melts and the temperature falls to 88-90°F (31-32°C). Working quickly, spread a thin, even layer over the set cherry jam - you're after a crisp snap, not a slab. Scatter the reserved toasted coconut over while it's still wet. Leave to set at cool room temperature, not in the fridge.

STEP 6: CUT AND SERVE

Once the chocolate has set with a clean sheen, lift the slab out using the parchment. Cut into 16 squares with a warm, dry knife - run it under hot water and wipe between cuts - so the chocolate cracks cleanly rather than shattering.