How do you make cornflake cakes?

elizabethp

Wonder if any of you know how to make cornflake cake, like we used to have at school. It used to have a pastry bottom with jam . Thanks in advance.

Liz

squeaky

Hiya

That's pretty much all there is to it... line a flan tin with pastry, layer some jam in the bottom, add a layer of cornflakes and gently press them into the jam.

You should pre heat your oven to gas mark 6 (200C 400F) while preparing the above and for a 9 inch 23cm flan tin you'll need to bake for about 30 minutes.


An alternative is to use golden syrup - then I usually put the cornflakes in first and drizzle the golden syrup all over the top.

Jem8472

you cant beat just cornflakes in chocolate, best thing ever!!!!!!

Ticklemouse

Oooh yes - it's got to have syrup in it. the one we had at school was a fearsome weapon until it had custard on it There was no way you could get your spoon through it without it shattering and taking out the eyes of at least 2 girls on the next table

Mmmmm - old stylee school puds - I can see chez Ticklemouse eating some of these very soon. Did you also get strange variations of steamed sponge and custard? We had plain, choc, jam and coconut topped or fruit sponge with ordinary, pink (strawberry) green (mint) custard or white sauce. I loved the choc sponge and mint custard. Probably full of e numbers, but, ah, memories

Galtizz

There is a discussion on school puddings HERE including a recipe for chocolate crunch :drool: and there is another on somewhere with a recipe for my favorite butterscotch tart :drool:, I'll see if I can find it.

EDIT: found it! HERE

squeaky

That's two more links to join the recipe collections

elizabethp

Thank you all for your replies x Will be trying that later on

Edinburghlass_2

Jem8472 wrote:

you cant beat just cornflakes in chocolate, best thing ever!!!!!!

yes you can, cut up Mars bars then melt with some butter and syrup then stir in the cornflakes or rice crispies!

exlibris

" I loved the choc sponge and mint custard."

We had it the other way round. Mint sponge coloured green with chocolate sauce. One the cook must have been having a brainstorm, she cut rounds out halfway down the sponge and filled the holes with cream, then popped the top back again. I used to do this for my children

We also had poached eggs on toast.

Base of shortbread, half a tinned peach surrounded with whhipped cream on top with the peach showing bare. Memories!

Ticklemouse

Oh yes, forgot that combo, exlibris - mmmm choccy custard.... nope, mint still my fave I think. Might have a go at recreating that one. I could always forgo the green food colouring on the grounds that it's undoubtedly full of e numbers.

We didn't have the 'poached eggs' - however, I do remember our school dinners being fan-flippin'-tastic. By the time I was 13 I could eat up to 2 main courses and 4 puds every day (in the days when you got to eat the leftovers) I was built like a 4ft 8 inch stick Had to go home to a 'proper' tea too

lifesachallenge

Fab treats - low GI - cheap

400g Jumbo Rolled oats (BOGOF in Morrisons and Tesco at the mo)
200g unsalted butter
200g Golden Syrup
200g honey
50g whatever you fancy eg - nuts, dried fruits or glacé ginger, chopped or desiccated coconut, chcoloate chips

You will also need a 20cm x 30cm (8in x 12in) cake tin, greased

1. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.

Costs about £1.40 for 20 pieces - and you will find most of these ingredients in your cupboard already!