Cornflake Pie - Schooldays

Name: Cornflake Pie - Schooldays
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 250 grams Plain flour; 125 grams Butter/margarine; 2 tbsp Water; 8 tbsp Red jam; 125 grams Caster sugar; 125 grams Butter; 220 grams Cornflakes; 125 grams Golden syrup

peagreen84 @peagreen84

Made this as it reminds me of school, it was a pudding we had. My dad absolutely loves this too with hot custard, he ate the whole lot!

peagreen84 @peagreen84

Made this as it reminds me of school, it was a pudding we had. My dad absolutely loves this too with hot custard, he ate the whole lot!

Saved

Ingredients

25 mins

12 servings

Pastry
250 gramsPlain flour
125 gramsButter/margarine
2 tbspWater
8 tbspRed jam
Cornflake topping
125 gramsCaster sugar
125 gramsButter
220 gramsCornflakes
125 gramsGolden syrup

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Steps

25 mins

1

Preheat the oven to Gas mark 6/200C.
2

Rub the fat & flour together in a large bowl until it resembles breadcrumbs. Stir in the water a little at a time and bring the pastry together with a flat knife.
3

Make the pastry into a ball with your hands and wrap in clingfilm. Leave to rest in the fridge for half an hour.
4

Line a 14"by 8" tin & roll out the pastry & place in the tin. Bake blind for 15 minutes with baking beans.
5

Allow to cool & turn oven down to Gas mark 4/180C.
6

Once cool, spread the jam over the pastry.
7

Add the sugar, butter & syrup to a large pan and heat gently until the butter has melted.
8

Give the mixture a good stir & add cornflakes, a handful at a time. Mix well & make sure every cornflake is covered.
9

Take the cornflake mixture & press it into the pastry case with the back of a spoon. Make the cornflake mixture smooth on the top. Bake for 10 minutes in the oven.
10

Take out & cool. Cut with serrated knife when cool. Serve with hot custard or cream.