A school dinner favourite from my childhood, which is easy to make. A perfect, if indulgent, treat.
Pastry, rolled out and used to line a greased sandwich tin.
110g of Golden Syrup
80g of cornflakes
110g of jam [eg, strawberry]
40g of Margarine
30g of Sugar
Prick the pastry and bake the case blind, for approximately 20 minutes at 200C. This is necessary because the filling does not require a long cooking time and thus the pastry must be pre-cooked.
Melt the margarine, sugar and syrup in a saucepan, then stir in the cornflakes.
Spread a thin layer of jam over the cooked pastry case and place the cornflake mixture on top.
Return the tart to the oven for 5/10 minutes to allow the mixture to set.
No comments:
Post a Comment