Cornflake Tart - a school dinner special

Apologies for the short break - summer holidays and everything. But I'm back and I'm easing us in gently with a nostalgic yet not too horrid recipe that should be familiar to everyone who suffered through school dinners in the 70s and 80s. This could be a lot worse, so be thankful that we're only recreating CORNFLAKE TART. Cue the recipe:

Serves: The five thousand. It's so sweet that you'll barely get through two spoonfuls.

Preparation time: About half an hour.

Ingredients:

250g plain flour

125g butter

(or just cheat and use Jusroll pastry)

120g sugar

120g butter

120g golden syrup

200g crushed Cornflakes

Jam (optional)

Method:

1. Make pastry from the butter and flour and a little bit of water if needed. I am not going to explain how to make pastry to you. If you don't know how just buy a packet of Jusroll. This blog contains such delights as a casserole topped with Marmite sandwiches and something made entirely from a tin of tuna and a can of soup: nobody is judging your shit cooking here.

2. Line a flan dish with the pastry and prick it a few times. Put it in the oven for about 15 minutes.

3. Meanwhile, crack on with the Cornflake nonsense. You're going to melt the butter, golden syrup and sugar together until you've got the sweetest, stickiest substance known to man.

4. Whack the crushed Cornflakes into it and mix until they're covered in what is basically liquid diabetes.

5a. (optional step) For authenticity, you might want to spread a layer of jam onto the pastry now. Controversially, I chose not to do this (because jam is the devil's jizz) but go right ahead by all means.

5b. Squish the Cornflake mixture into the baked tart case and return it to the oven for 10 minutes.

6. Remove from oven, slice and serve with cream, ice cream or custard. This is best dished out by someone in a nylon dinner lady overall in a sweaty room that smells of boiled cabbage and feet.

Guys...I couldn't eat this. That's right, I've boldly ploughed my way through such delights as Pacific Pie and Cheese bread and butter pudding, but I managed 2 mouthfuls of this and had to stop. Just too damn sweet, and I say that as someone who can quite happily devour a Mars Bar for breakfast. I kind of feel like I've failed you all. But don't worry; tomorrow I'm doing a second classic puddings of the 70s and 80s taste test and it's going to feature tinned peaches in evaporated milk, so I'm doing my penance...

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