Old School Cornflake Tart | Recipe

I was always a fan of school dinners. I either had a mixture of school cooked dinner, packed lunch or I went home for lunch.
High school would normally involve us all having a slice of pizza and a cheeseburger in the break, then home for something light or nothing at all. It was a nightmare to queue up at lunchtime and the school had a silly system so it was easier to eat a bigger meal at morning break.

The food cooked at Middle school was, now looking back, a mixture of junk and yummyness. They occasionally had a really nice flan. I remember it so clearly and wouldn't know how to recreate it! In those days too we were also served Jamie Olivers nemesis....Turkey Twizzlers. I'm not ashamed to say that actually, I quite liked them. The flavour was always quite nice. They were something like 20p per Twizzler and I would spend the majority of my £1.50 on as many Twizzlers as I could, with also a lump of mash potato and dessert, if I could afford it.
Some desserts I liked and some I didn't.

It seems, through various discussions, that everyone has vivid memories of school dinners, specifically desserts and there is one in particular that comes up as a strong favourite.
Cornflake Tart.
I used to mix it up a bit by having chocolate custard poured over mine rather than the normal custard. Rebel, I know.

This week I all of a sudden fancied one and looked into how easy they would be to make.
They are super easy! Literally anyone could make one.
And I did just that.

I used a ready made sweet pastry case from Sainsburys
200g Strawberry Jam
115g Cornflakes
135g Golden Syrup
70g Butter or Margarine (I used stork)
40g Dark Brown Sugar

Firstly, take your sweet pastry case and place it in a quiche dish to ensure it will keep it's shape during cooking.
Melt the butter, sugar and golden syrup together in a saucepan until the sugar has dissolved. Then gently fold in the cornflakes until they are all coated in the syrup mixture.
In a separate saucepan, gently warm up the strawberry jam. You don't want it too hot.
One this is warmed, pour/spread onto the pastry case. Making sure there is a nice, evenly distributed layer.


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