For some reason, this is one the best things I remember about school dinners. A flan with jam and syrupy cornflakes, usually served with custard. It’s amazing! So here’s my recipe, I promise you that even if you’ve never heard of it, you’ll love it.
You will need:
- One roll of sweet shortcrust pastry, taken out the fridge an hour before using
- Two heaped tablespoons strawberry jam
- 100g golden syrup
- 130g cornflakes
- Custard or cream to serve with
Heat the oven to 180 degrees and grease a 20/22cm flan tin (loose bottomed if poss).
Roll out the pastry a little to ensure it fits the flan tin. Put this carefully over the flan tin, ensuring you press into the edges. Line the base of the pastry with a circle of baking parchment and put baking beads on top (they are worth buying for a variety of uses!) Blind bake the pastry for 12 minutes.
Let this cool a little and remove the baking beads and parchment. Spoon the jam over the base, making sure you go to the edge. In a large bowl, put the cornflakes then pour over the syrup, which I would recommend blitzing in the microwave for 60 seconds to make nice and runny. Stir the cornflakes to make sure they are well coated in the syrup.
Tip the cornflakes into the flan case, ensure there is a good, dense coverage to the edges, pressing down with a spoon and making it level with the top of the pastry.
Return to the oven for around 15 minutes until the top has gone a golden brown. Either serve starlight away with custards or cream, or cool and reheat by slice in the microwave, again serving with custard or cream.