FOOD
‘There’s always room for pudding in my book’ Our Good Living content planner, Amy Cawthorne, 30, from Leeds, has fond memories of a gooey cereal pudding ‘I clearly remember being the last kid left in the canteen at primary school. I was a super-slow eater and, every lunchtime, the dinner ladies would stand over us, checking we’d cleared our plates before they let us go out to play. I hated the beetroot they served with almost every meal. I’d push it around my plate of chicken pie and duchesse potatoes until it was the only thing left. What got me through it was the thought of tucking into pudding – whether it was Wellington fudge cake and custard, semolina and jam or my favourite – a gooey corn flake tart. Our school food was hearty and homely – even on a hot summer’s day,
they would serve pie and cheesy mash. But the puddings were so popular, the dinner ladies actually made a little printed book with all of our favourite recipes inside. My mum bought a copy for us and me and my older sister Helen would spend Saturday afternoons making our favourites to serve with Sunday lunch. Helen loved corn flake tart, too, and we’d both be excited to see it on the menu. Now it seems like such a weird recipe – it was essentially carbs on carbs – but, back then, it was just so good. A chewy mix of corn flakes stuck together with syrup, topped with lashings of custard. I’m sure it wouldn’t be allowed on a school menu these days, if Jamie Oliver had anything to do with it, but we loved it!’
Corn flake & syrup tart SERVES 10 READY IN 55 MINS PRICE PER SERVING 18p
l 375g pack Asda Ready Rolled Shortcrust Pastry l 5tbsp Asda Reduced Sugar Strawberry Jam l 150ml golden syrup, warmed l 125g corn flakes 1 Preheat the oven to 200C/ 180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Use it to line a 20cm flan tin or dish. Prick the base, lay a piece
of foil on the pastry and weigh it down with baking beans or uncooked rice. 2 Bake for 10 mins. Remove the foil and beans. Reduce the oven to 180C/160C Fan/ Gas 4 and bake for 10 mins. Trim the edges to neaten. Spread the base with jam. 3 Mix together the golden syrup and corn flakes, then pour into the pastry case and push down with the back of a spoon so it sticks together firmly – this will make it extra gooey. Allow to set, then serve. Energy
Each 78g serving contains Fat Saturates Sugars
Salt
High
Med
1,201kJ 11.0g 287kcal Med
14%
16%
4.1g 18.4g 0.45g 21%
High
20%
8%
of your reference intake Typical energy values per 100g: 1,540kJ/368kcal
Fan of the corn flake tart Amy, aged seven ASDA.COM/GROCERIES | 55