Matt Tebbutt served up a delicious walnut and caramel tart with maple syrup and golden syrup on Saturday Kitchen.

The ingredients are: 1 x 25cm blind baked pastry case.

For the filling, 115g salted butter, 300g maple syrup, 200g golden syrup, 5 free-range eggs, 75g demerara sugar, 15g cornflour and 250g walnuts, roughly chopped.

For the garnish: 8 walnuts, 300ml creme fraiche and 5 tbsp walnut oil, to serve.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.