I loved school dinners, properly loved them! I eat a varied diet now because I was (sometimes) forced to always finish what was dished up for lunch at school instead of eating the same sandwiches every day. Needless to say J will be having school dinners when he starts later this year.
The best bit of course were the puddings; sponge with chocolate sauce or pink sauce (never seen it since), semolina, bakewell tart, some kind of chocolate crunch biscuit thing and cornflake tart, with custard.
It was that last dish that I volunteered to make for our office Royal Wedding tea party – despite never having made it before or even having a recipe! Good old Google! I found several different recipes and cobbled some together to come up with thisFor the pastry 8oz Plain Flour 4 oz Butter For the filling Jam 4 oz Golden Syrup 4 oz Butter 4 oz Sugar 6 oz Cornflakes
Rub the butter into the flour until it forms pastry and then roll out and line a flan case (or suitable dish). Bake blind in 200 degree oven for 15-20 mins. I had to look up exactly how to do this – cover pastry with baking paper then fill with dried beans/rice or similar.
At this point my scales stopped working so I may not have followed the rest of the recipe exactly…
Let pastry cool then spread your favourite (red) jam over the base. Slowly melt the syrup, sugar and butter in the microwave then mix in the cornflakes. Pour the mixture over the jam and return to the oven for a further 15mins – watch it though, don’t let the cornflakes burn!
The mixture will set as it cools. It’s best with custard but we had it without at work.
Try it – it’s lush! Let me know what you think.