The Bakinglady 

I was the ripe old age of 58 before I experienced the joy of old fashioned school cornflake tart, it remained unknown and elusive throughout my formative years and I'm truly distraught it took me so long to celebrate its layers of pastry, jam and crunchy, buttery cornflakes, smothered in creamy custard.... 

150g plain flour

40g butter or margarine

35g lard

Good pinch of salt

Up to 75ml cold water

Filling

165g Golden Syrup

120g Cornflakes

60g butter or margarine

45g granulated Sugar

120g Strawberry Jam

Make the pastry by rubbing the margarine and lard into the flour and salt until it resembles fine breadcrumbs, add the cold water and bring it together with a fork , and then your hands to form a dough. Roll out and line a 9” (23cm ) baking tin - leave the excess pastry hanging over the edge....

Prick the pastry all over then cover with baking paper & baking beans, then bake blind, for 15 minutes at 180c or 160c then trim the edge to make it nice and neat. Remove the paper and beans and bake for a further 15 minutes.

Melt the butter, sugar and syrup in a large heavy bottomed saucepan, boil for 1 minute then gently stir in the cornflakes.

Spread the jam over the pastry case and spoon the cornflake mix on top.

Return the tart to the oven for 5 minutes.

serve with creamy custard ( or pink custard) and relive the best part of your school days...