This delicious dessert blends the simplest ingredients to make a stunning and very autumnal taste.
Ingredients
180g golden syrup
75g butter
45g light muscovado sugar
Large pinch salt
150g cornflakes
Method
Make your sweet pastry and bake blind (we add a little lemon zest and ground almond to ours), dollop on a few good spoons of jam, then top with your cornflake mixture and pop in the oven for 10 mins at 180c. Place the golden syrup, butter, sugar and salt in a pan and bring to a simmer, take off the heat and add in the cornflakes. Combine till all is coated in the caramel. As mentioned above take your prepared pastry case and dollop in your jam of choice (if you don’t have damson raspberry would work well too), spread evenly then spoon in the cornflake mix. Bake for 10 mins, then serve warm or cold.
September, 2024
