Make this cornflake cake for a fabulously straightforward household dessert that makes use of easy elements. With a pastry case and jam base, it's scrumptious served with custard

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:40 minutes
• Simple
• Serves 8-10

• Vegetarian

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Components

• 320g ready-rolled shortcrust pastry
• plain flour, to mud
• 50g butter
• 125g golden syrup
• 25g gentle brown comfortable sugar
• 100g cornflakes
• 125g strawberry or raspberry jam
• custard, to serve

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Technique

• STEP 1

  Warmth the oven to 180C/160C fan/gasoline 4. Unroll the pastry and briefly roll out on a calmly floured work floor till it's giant sufficient to suit a 23cm loose-bottomed tart tin. Use the rolling pin to carry the pastry over the tin, then press into the corners and sides so the surplus pastry hangs over the rim. Trim this away, leaving only a small quantity of extra hanging over the rim.

• STEP 2

  Line the pastry with baking parchment and fill with baking beans or raw rice. Bake for 15 minutes. Take away the parchment and beans, then bake for an additional 5-10 minutes till simply golden. Take away from the oven and trim any extra pastry from the perimeters utilizing a serrated knife.

• STEP 3

  Warmth the butter, syrup and sugar in a small pan with a pinch of salt, stirring incessantly, till melted and easy. Fold within the cornflakes to coat within the butter combination.

• STEP 4

  Spoon the jam into the cooked pastry base, then stage the floor. Tip the cornflake combination over the jam and gently press down till the entire jam is roofed with a layer of the combination. Return the tart to the oven and bake for an additional 5 minutes till the cornflakes are golden and toasted. Go away to chill till simply heat earlier than slicing and serving with custard.