Suitable for freezing
minutes cooking time
200 C°, 400 F°, Gas Mark 6
FOR THE PASTRY
200g plain flour
100g butter, chilled
3 tbsp cold water
FOR THE TOPPING
120g golden syrup
50g unsalted butter
25g soft dark brown sugar
small pinch of salt
100g strawberry jam, slightly warmed to make it easier to spread
TO MAKE THE PASTRY:
- Rub the flour and butter together with your fingertips until it resembles breadcrumbs. Add the water and mix with a round-bladed knife until the pastry comes together.
- Knead briefly into a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
- While the pastry is chilling, preheat the oven to 200C/180C fan.
- When the pastry has chilled, roll it out and use to line a tart/quiche tin. (No need to grease the tin). Prick the base with a fork.
- Take a sheet of baking paper that is larger than the tin and scrunch it up into a ball. Open it back up and gently press it on to the pastry case, making sure you cover the edges too. (Scrunching it up first helps it get into shape perfectly). Cover the paper with baking beads (or uncooked rice if you have no baking beads).
- Bake in the centre of the oven for 20 minutes. Very carefully lift the paper and beads/rice out, making sure you don’t touch the beads or rice as they will be red hot. Return the pastry to the oven and bake for a further 5-10 minutes until lightly golden.
TO MAKE THE TOPPING
- In a large saucepan melt together the butter, sugar, syrup and salt. When it has dissolved, fold in the cornflakes making sure they all get coated in the sticky mixture.
- Spread the jam over the pastry base, then tip the cornflake mixture on top to completely cover the jam. Press down gently.
- Bake for 5 minutes until golden.
Serve warm (not hot) with plenty of custard. It is equally delicious cold on it’s own too. Don’t eat it straight from the oven though as the jam will be far too hot!
I hope this recipe brings you happy memories from your school days ? x
Thanks for the recipe