My favourite pudding at school, along with butterscotch tart, which I still need a recipe for, was cornflake tart. Sticky and crunchy with pastry and jam, heaven, and its just as good now as it was then! I’ve made it a few times, my mum got the recipe from a school cook, so it’s genuine…here it is…
225g plain flour
55g vegetable shortening
15g caster sugar
25 ml water
175g seedless jam
55g caster sugar
25g golden syrup
*Preheat oven to 200c. Grease 8-9 inch loose based flan tin.
1. Sift flour into a large bowl. Add the margarine and the vegetable shortening in cubes and rub in until it looks like breadcrumbs. Add the sugar, then the water until it forms a ball. Roll out and line the tin.
2. Cover pastry with greaseproof paper and baking beans, blind bake the case for 15 minutes. Remove the greaseproof paper and bake for another 10-15 minutes until lightly browned.
3. Spread the pastry with jam. Melt the buttrr, sugar and syrup. Mix in the cornflakes. Spread this mixture on top of the jam and leave to cool.