A lunchtime classic, as old school as the morning break snack of vanilla block sponge with pink water icing and sprinkles- always put on far too early so they bled into the pink, creating a rainbow effect that poured down the sides. Enough about that! Let’s get back to this beauty… Buttery thick pastry topped with fresh strawberry jam and the perfect blend of crispy and sticky cornflakes was the ideal way to end your lunch. This is also a super easy recipe, which uses things you probably have in your cupboards – perhaps the school cook did this as a massive user-upper too! You’ve got to leave it to cool a bit before cutting but I highly recommend serving it warm with a blob of vanilla ice cream on top, melting through the golden cornflakes!
250g Plain Flour
125g cold butter
75g golden caster sugar
75g golden syrup
1. Rub butter and flour together. Add enough water to make a dough. Chill.
2. Push into whatever tin you’d like and stab the bottom repeatedly with a fork. Bake blind at for 20 mins.
3. Melt sugar, butter and golden syrup in a pan. Add cornflakes and coat entirely in the mix.
4. When tart case is cool, spread with jam,
5. Add cornflakes on top and bake at 170 for 15 minutes.
6. Let cool completely before cutting.