"When I think of nostalgic great British bakes, I think of my school days, and cornflake tarts were always on the menu. A sweet pastry base, slathered with jam, topped with a sticky cornflake mixture which was lightly baked to make it crispy. Back then we didn't have Crunchy Nut cornflakes, but I think the nuts add an extra dimension.
I've also swapped out some of the golden syrup for maple syrup as I just love the flavour. Pick any jam you fancy – strawberry or raspberry work really well. Serve just warm with cream or custard or just on its own." – James Hillery.
Kids – remember to always ask a grown-up to help you!
Tip! To make the baking parchment fit the shape of the pastry-lined tin more easily, scrunch the parchment into a ball, then flatten it out and use it to line the pastry.