The real, actual, proper, straight-from-the-school-cooks-mouth recipe for 1970’s School Dinners Cornflake Tart. For some strange reason I have had a longing to make this for ages. 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 School Dinners 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! School Dinners Cornflake Tart? 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 (I always make my own raspberry jam – it’s SO easy)
School Dinners Cornflake Tart Method
- Make the pastry (if you’re not confident in pastry making, use this method from the BBC for shortcrust pastry)
- Grease the tin (In the tradition of the school tray bake I usually use a 30cm baking tin, but this recipe will work fine in any pie tin/ flan case too) with the pastry and crimp the edges
- Prick the pastry all over, cover with greaseproof & baking beans*. Bake blind, for 15 minutes at Gas 6/400ºF/200ºC/180º Fan
(*if you don’t have baking beans, then dried rice, beans or lentils work just as well)
- Melt the butter, sugar and syrup in a large heavy bottomed saucepan, then gently stir in the cornflakes.
- Spread a thin layer of jam over the pastry case and place the cornflake mix on top.
- Return the tart to the oven for 5 minutes max to allow the mixture to set.
- (optional) 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.
Serve quickly – it always tastes delicious, even next day, but the cornflakes will soften quickly; it’s at its peak when they’re still crisp.
You can see the rest of the retro School Dinners Pudding recipes I’ve collected here – feel free to request any others and I’ll see if I can find them!