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 custard or cream.
how to make this recipe dairy free...
Use dairy free margarine in place of butter in the sweet pastry.