This amount will be enough for 10" x 10" round baking tin.
9oz (250g) Plain Flour 4½oz (125g) Butter or Margarine Cold water Seedless Strawberry Jam ( I use Hartley's no bits jam)
4½oz (125g) Caster Sugar 4½oz (125g) Butter/Maragrine 4½oz (125g) Golden Syrup 8oz (220g) Cornflakes (or enough to use up all the syrup mixture)
Pre heat oven to 200°C / 180°C (fan) / Gas Mark 6
Sieve flour into a large mixing bowl add the butter and rub in until it resembles breadcrumbs. Add enough cold water to make a stiff dough then pop it in the fridge for half hour.
Roll out the pastry enough to line the tin and bake blind for 15/20 mins. Either prick the pastry with a fork or use baking beans or rice to keep the pastry even when cooking.
Remove from oven and allow to cool.
Spread the strawberry jam generously into the pastry case.
In a large pan, add the butter, sugar and syrup and heat through until all the butter has melted. Give it a good stir then add the cornflakes a few handfuls at a time stirring in between each addition until all the syrup mixture is used up. Mix well to be sure all cornflakes are covered.
Put the cornflake mix on top of the jam and press down with the back of a spoon to compress and smooth the surface. Bake in the oven for 5 mins, remove and allow to cool before serving with hot custard.