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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is my mums favorite pudding from school. She was thrilled when we found it. It tastes great covered in cream! Cooking time includes chilling and setting time. Ingredients:
225 g plain flour |
55 g butter |
55 g vegetable shortening |
15 g caster sugar |
25 ml water |
175 g jam, any flavour |
55 g butter |
55 g caster sugar |
25 g golden syrup |
175 g corn flakes |
Directions:
1. Pastry -.
2. Sift flour into a bowl. Cut the butter and shortening into cubes and rub in using thumbs and forefingers until the mix looks like breadcrumbs.
3. Add sugar and water and mix with a round bladed knife until the mixture sticks in lumps.
4. Knead and roll out. Use to line a 20 -23 cm loose bottom flan tin. Chill for 30 minutes.
5. Preheat oven to 200°C/400°F.
6. Line the case with baking parchment and fill with baking beans. Bake blind for 15 minutes then remove the beans and paper and bake for another 5 - 10 minutes.
7. Spread the base with the jam.
8. In a pan melt the butter, sugar and syrup together. Stir in the corn flakes and mix well.
9. Spread the corn flake mix on the jam and allow to set.
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