Make this cornflake tart for an easy family pudding, then check out our treacle tart, rocky road and sticky toffee pudding.


  • 50g salted butter
  • 150g golden syrup
  • 150g Crunchy Nut or cornflakes
  • 25g peanuts or blanched hazelnuts, finely chopped
  • custard or cream, to serve


  • 100g strawberries or raspberries
  • 75g golden caster sugar
  • 2 tsp lemon juice


  • 200g plain flour
  • 100g salted butter, chilled and cubed
  • 2 tbsp icing sugar


  • STEP 1

    Put the pastry ingredients into a food processor and pulse until the mixture looks like damp sand. Add 3-4 tbsp of cold water, pulsing between each addition until it forms a ball. Wrap and chill for 30 minutes.

  • STEP 2

    If using strawberries, hull them and roughly chop. Tip the fruit into a pan with the sugar and lemon juice, and simmer for 15-20 minutes or until thick and jammy. Remove from the heat.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out between two sheets of baking paper until 3mm thick, then remove the top sheet. Flip over into a deep 23cm tart tin using the bottom sheet to help you, then remove this and press the pastry into the base and sides of the tin, leaving a little overhanging. Put onto a baking sheet.

  • STEP 4

    Scrunch up the piece of baking paper and use it to line the middle of the pastry, then fill with baking beans. Bake for 15-20 minutes, then remove the beans and paper, and bake for 5-10 minutes or until the pastry looks dry and golden. Trim the overhanging pastry with a serrated knife.

  • STEP 5

    Melt together the butter and syrup, then stir in the cornflakes and nuts to coat. Spoon the jam into the tart case, smoothing it to the edges, then spoon in the cornflake filling, lightly pressing it down. Bake for another 7-10 minutes or until the cornflakes are golden and smelling toasted. Serve warm with custard or cream.


Anna Glover profile
Anna GloverSenior food editor

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