For some strange reason I have had a longing to make one of these for ages. Maybe because the school has FINALLY started up school dinners, and the tales of what-they-ate-today has brought all sorts of memories back (but they have no pink or brown or white custard? What’s with that?). On chatting to various friends-of-a-certain-age about school dinners, one dish was universally clamoured after, no matter where we went to school.
The Cornflake Tart.
You remember it? Thin Pastry base, layer of jam, then crunchy golden cornflakes spread on top?
Exactly. Who doesn’t remember it?
I was chatting with the lovely mother in law a couple of weeks ago about this; she was a teacher, and ALSO remembers it fondly. In fact she exclaimed “Oh! I have the recipe for that! I asked the school cook for it at my last school (circa 1978). Would you like it?”
And so – here, for you, is the real, actual, proper, straight-from-the-school-cooks-mouth recipe for School Dinners Cornflake Tart.
- 6oz/180g flour
- 3 oz/80g butter (original recipes says half margarine, half lard… I stuck with butter!)
- 1floz/30ml water
- 4oz/110g Golden Syrup
- 3oz/80g Cornflakes
- 2oz/40g Butter (again recipe says Margarine)
- 1oz/30g Sugar
- 4oz/110g Red Jam
1. Line the tart trays (I used a flan dish, and remember my school serving this up in enormous tray bake tins) with the pastry and crimp the edges
2. Prick the pastry all over and bake blind, for approx 20 minutes at Gas 6/400F/200C/180 Fan (if you don’t have baking beans, then rice or lentils work just as well)
3. Melt the butter, sugar and syrup in a large heavy bottomed saucepan, then stir in the cornflakes.
4. Spread a thin layer of jam over the pastry case and place the cornflake mix on top.
5. Return the tart to the oven for 5 minutes to allow the mixture to set.
Extra steps not actually in the original recipe:
6. Do NOT leave the tart in the oven longer than 5 minutes, or you end up with one that looks like mine…
7. Serve with a heap of gloopy thick yellow custard (or take the school dinners pink custard option) – and tell me you don’t feel better afterwards. And also about 9 years old.
And yes, I MIGHT have left the tart in the oven a bit long.
And I MIGHT have broken off the worst of the burnt bits before I took the photo.
And it MIGHT be in a rather dated pink flowery dish that was a wedding present nearly 20 years ago.
And I MIGHT have forgotten to photograph it looking beeyootiful with custard because everyone was too greedy to wait, so had to photograph the seconds instead.
But I don’t care – it was still a thing of deliciousness, and comfort-in-a-bowl.