Easiest Way to Prepare Speedy Cornflake Pie - Schooldays

Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Award-winning Cornflake Pie - Schooldays. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cornflake Pie - Schooldays, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cornflake Pie - Schooldays delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cornflake Pie - Schooldays is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cornflake Pie - Schooldays estimated approx 25 mins.

To get started with this recipe, we must first prepare a few components. You can cook Cornflake Pie - Schooldays using 10 ingredients and 10 steps. Here is how you cook it.

Made this as it reminds me of school, it was a pudding we had. My dad absolutely loves this too with hot custard, he ate the whole lot!

Ingredients and spices that need to be Prepare to make Cornflake Pie - Schooldays:

1. Pastry
2. 250 grams Plain flour
3. 125 grams Butter/margarine
4. 2 tbsp Water
5. 8 tbsp Red jam
6. Cornflake topping
7. 125 grams Caster sugar
8. 125 grams Butter
9. 220 grams Cornflakes
10. 125 grams Golden syrup

Instructions to make to make Cornflake Pie - Schooldays

1. Preheat the oven to Gas mark 6/200C.
2. Rub the fat & flour together in a large bowl until it resembles breadcrumbs. Stir in the water a little at a time and bring the pastry together with a flat knife.
3. Make the pastry into a ball with your hands and wrap in clingfilm. Leave to rest in the fridge for half an hour.
4. Line a 14"by 8" tin & roll out the pastry & place in the tin. Bake blind for 15 minutes with baking beans.
5. Allow to cool & turn oven down to Gas mark 4/180C.
6. Once cool, spread the jam over the pastry.
7. Add the sugar, butter & syrup to a large pan and heat gently until the butter has melted.
8. Give the mixture a good stir & add cornflakes, a handful at a time. Mix well & make sure every cornflake is covered.
9. Take the cornflake mixture & press it into the pastry case with the back of a spoon. Make the cornflake mixture smooth on the top. Bake for 10 minutes in the oven.
10. Take out & cool. Cut with serrated knife when cool. Serve with hot custard or cream.

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