“This is one of those old-fashioned puddings that reminds me of school dinners! It was baked in a long traybake, so we would get a big cornflake square, and my school served it with a large jug of custard on the table so we could help ourselves. Try it with your favourite jam flavour, or you could go rogue and try it with chocolate spread instead!”
BAKING with kids!
Ready-rolled shortcrust pastry
Strawberry jam
25g sugar
50g butter
100g golden syrup
75-100g cornflakes
1 Preheat the oven to 190°C/Gas Mark 5. You will need a 20cm flan dish or pie tin.
2 Unwrap the pastry and roll it out.
3 Use the rolling pin to help lift the pastry into your pie tin. Push the pastry gently into the sides. Prick the bottom of the pastry all over with a fork.
4 Place some greaseproof pastry on the top of the pastry, then pour in some ceramic baking beans.
5 Place in the oven, baking blind for 15 minutes.
6 After 15 minutes, remove the paper and ceramic baking beans and return to bake for 5 minutes to dry out.
7 Tip the sugar, butter and syrup into a saucepan. Place the pan on a low heat and let everything melt together.
8 Add 75g of the cornflakes and mix it up, until they’re coated in the syrup mixture. If you can see lots of runny syrup mixture at the bottom, add some more cornflakes and combine again.
9 Place the jam on the base of the pastry – you want a good layer!
10 Now pour the cornflake mixture on top of the jam.
