Cornflake Tart - - serves 8


  • 1 x 8in sweet pastry case, cooked (see sweet pastry case)
  • raspberry jam
  • 200g golden syrup
  • 200g gluten free cornflakes

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


This was my mum’s favourite pudding at school so I had to add this recipe and it is really easy to make.

Spread a layer of jam over the base of the cooked pastry case carefully as the pastry is quite fragile.

Place the golden syrup into a large microwavable bowl.

Microwave the golden syrup on a medium setting for 20 second intervals until warm and runny. Stir in the cornflakes.

Fill the pastry case and bake on 190°c / 375°f / gas mark 5 for 10 minutes. Leave to cool and set.

Serve warm with dairy free custard or dairy free whipping cream.

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