Cornflake Tart

110 g golden syrup

80 g cornflakes

40 g butter

30 g sugar

Red jam (raspberry, strawberry etc. Whatever you have)

Pastry

250 g plain flour

Pinch salt

120 g butter

90 ml water

Or 1 packet shortcrust pastry

Make the pastry but mixing flour and salt, rub the butter until breadcrumb, then add water to form dough. Wrap in cling film and leave in fridge for 30min

Lay the rolled out pastry into a greased dish, crimping the edges and prick the base

Blind bake for 15min at 200oC

Melt butter, sugar and golden syrup in a pan then stir in the cornflakes.

When the pastry is done, spread the jam on it then cover with the cornflake mixture. Cook for another 5mins

Serve with custard