Sweet, crunchy and delicious with either cream or warm custard. For a quick dessert, use ready-rolled sweet shortcrust pastry, but you could make your own if you prefer. The AGA Portmerion Baking tray is ideal for baking this in. With special thanks to Naomi Hansell for the recipe.
Serves 12
Ingredients
340g ready rolled shortcrust pastry
50g butter
50g soft brown sugar
100g golden syrup
100g cornflakes
100g raspberry jam
Preparation Time 12 minutes, Cooking Time 30 minutes
Method
1. Line a baking tray (30cm x 20cm x 3cm) with the pastry, pressing into the corners. Trim the edges. Cover with baking parchment and weight this down with baking beans, dried pasta or rice.
2. Place in the oven
CAST IRON OVEN: on the grid shelf on the floor of the roasting oven or oven on R6
FAN OVEN: preheated to R6/180 o C/350 o F. Cook for 15 minutes. Remove the paper and baking beans and bake for a further 5 - 10 minutes until lightly browned and cooked. Set aside to cool.
3. Meanwhile, make the cornflake filling. Put the butter, sugar and syrup in a small pan and heat on the simmering plate, hotplate on simmering setting or induction on medium until the butter is melted and the mixture is smooth.
4. Add the cornflakes and mix gently until they are evenly coated.
5. Spread the jam over the cooked pastry and pour in the cornflake mixture, spreading it evenly.
6. Bake for 5 minutes in the in the same oven.
7. Serve warm or cold.
