Paul Hollywood showcased delicious raspberry and hazelnut layered flapjacks with jam and a marbled raspberry, white chocolate and yogurt icing for a technical challenge on The Great British Bake Off Stand Up To Cancer.

The ingredients for the raspberry jam are: 150g raspberries and 150g jam sugar.

For the flapjack: 100g light soft brown sugar, 230g unsalted butter, plus extra for greasing, 100g golden syrup, 350g rolled porridge oats, 100g chopped toasted hazelnuts and 1 tsp fine salt.

For the topping: 100g white chocolate and 100g natural yoghurt.

See recipes by Paul in his book titled: BAKE: My Best Ever Recipes for the Classics Hardcover available from Amazon now.