420g/15oz raspberries (to make 300g/10½oz purée after sieving)
50g/1¾oz golden syrup
40g/1½oz ground oats
200g/7oz plain flour
140g/5oz white caster sugar
200g/7oz white caster sugar
45g/1â…”oz cocoa powder
100g/3½oz icing sugar (golden icing sugar if available)
150g/5½oz pecan nuts
2 tbsp apple pectin
2 pinches table salt
¾ tsp fine sea salt
110g/4oz light muscovado sugar
75g/2½oz granulated sugar
210g/7½oz dark chocolate (minimum 70% cocoa solids), chopped
150g/5½oz unsalted butter, chilled, plus extra for greasing
140g/5oz unsalted butter
50g/1¾oz beaten free-range egg
6 large free-range egg yolks
125g/4½oz full-fat soured cream
1 medium free-range egg, for egg wash