This is one of my husband’s favourites, and whereas I wasn’t keen on shop bought versions I must admit I really like my own, possibly because I do the pastry thinner.
- 320 gms shortcrust pastry
- 50 gms butter
- 125 gms golden syrup
- 25 gms light brown sugar
- pinch salt
- 100 gms cornflakes
- 125 gms jam
- Preheat oven to 180C/160 fan/ GM4
- Roll out pastry to it can fit a 23 cm loose bottomed tart tin (I use my Yorkshire pudding tin fairly sucessfully)
- Place pastry into tin, press gently into corners. Line with parchment and fill with baking beans
- Bake for 15 minutes, then remove parchment and beans and bake for another 5 – 10 minutes until lightly golden.
- Stirring frequently, heat butter, golden syrup, sugar and salt in small pan until melted and smooth.
- Remove from heat and fold in cornflakes.
- Spread jam over cooked pastry base, then top with cornflake mix, pressing down gently.
- Return to oven and bake for another 5 minutes until cornflakes are toasted golden.
- Leave to cool before slicing.
