Classic School Dinner Cornflake Tart with Custard: A Nostalgic British Pudding 🏫🍮
Step back in time with the Classic School Dinner Cornflake Tart with Custard, a beloved British pudding that evokes memories of childhood lunchrooms and comforting desserts. This delightful treat features a buttery shortcrust pastry base, a sticky golden syrup filling studded with crunchy cornflakes, and a velvety warm custard poured generously over the top. It’s a nostalgic masterpiece that combines simplicity with indulgence, making it a perfect recipe for recreating those school-day flavors at home.
In this comprehensive guide, we’ll dive into the history of this iconic dish, provide a detailed step-by-step method to bake your own tart, share expert tips for perfection, suggest creative variations, and offer storage advice to enjoy it over time. Whether you’re a fan of retro British desserts, a parent looking to share a taste of the past with your kids, or simply a foodie eager to try something new, this recipe is a must-try. Let’s bring the magic of the school canteen to your kitchen with this Classic School Dinner Cornflake Tart with Custard!
The History of Cornflake Tart: A British School Dinner Staple
The Classic School Dinner Cornflake Tart has its origins in mid-20th-century Britain, where it became a staple in school cafeterias. During the post-war era, when ingredients were often rationed or limited, resourceful cooks turned to affordable pantry staples like cornflakes, golden syrup, and basic pastry to create satisfying desserts. The tart’s crunchy texture and sweet, sticky filling made it a hit with children, while the accompanying custard added a creamy contrast that completed the meal.
This pudding gained iconic status thanks to its association with school dinners, a tradition of providing hot, hearty meals to students across the UK. Often served alongside other classics like jam roly-poly or spotted dick, cornflake tart became a symbol of comfort and nostalgia. Today, it’s celebrated as a retro recipe, cherished by those who grew up with it and rediscovered by new generations eager to experience its unique charm.
Ingredients for Classic School Dinner Cornflake Tart with Custard
Gather these ingredients to create a tart that serves 8 generous portions. This recipe balances simplicity with the rich flavors of a traditional British pudding.
For the Pastry:
- 175g plain flour – The foundation for a crisp, buttery shortcrust pastry.
- 75g cold butter, cubed – Adds richness and flakiness (keep it cold for best results).
- 1 tbsp caster sugar – A touch of sweetness in the pastry.
- 2–3 tbsp cold water – Binds the dough without overworking it.
For the Filling:
- 200g golden syrup – The sticky, sweet heart of the tart, a British pantry essential.
- 50g butter – Enhances the filling’s smoothness and flavor.
- 100g cornflakes – Provides that signature crunch (use classic Kellogg’s for authenticity).
For the Custard:
- 500ml whole milk – Creates a creamy, luxurious custard base.
- 3 egg yolks – Adds richness and helps thicken the custard.
- 50g caster sugar – Sweetens the custard to perfection.
- 2 tbsp cornflour – Ensures a smooth, thick consistency.
- 1 tsp vanilla extract – Infuses a warm, aromatic note.
Step-by-Step Instructions for Baking Cornflake Tart with Custard
Follow this detailed guide to recreate the magic of a school dinner dessert. Each step is designed for success, even if you’re new to baking.
Step 1: Prepare the Shortcrust Pastry
- Make the Dough: In a large bowl, rub 75g cold cubed butter into 175g plain flour and 1 tbsp caster sugar using your fingertips until the mixture resembles fine breadcrumbs. Add 2–3 tbsp cold water, one tablespoon at a time, mixing with a knife until the dough comes together. Avoid overworking to keep the pastry tender.
- Roll and Line: On a lightly floured surface, roll out the dough to about 3mm thick. Carefully lift it into a 20cm tart tin, pressing it into the edges. Trim excess pastry and prick the base with a fork to prevent air bubbles. Chill in the fridge for 30 minutes to relax the dough.
- Blind Bake: Preheat your oven to 180°C (fan 160°C). Line the pastry with baking paper and fill with baking beans or dried pulses. Bake for 15 minutes, then remove the beans and paper. Bake for an additional 5 minutes until the pastry is golden and crisp. Let it cool slightly.
Step 2: Create the Cornflake Filling
- Melt the Base: In a medium saucepan, gently melt 200g golden syrup and 50g butter over low heat, stirring until fully combined and smooth.
- Coat the Cornflakes: Remove from heat and stir in 100g cornflakes until evenly coated. Work quickly to avoid the syrup hardening.
- Assemble: Spoon the cornflake mixture into the baked pastry case, pressing it down gently with the back of a spoon to create an even layer. Allow it to cool slightly while you prepare the custard.
Step 3: Whip Up the Warm Custard
- Heat the Milk: Pour 500ml whole milk into a saucepan and heat until steaming (just below boiling). Remove from heat.
- Whisk the Base: In a bowl, whisk together 3 egg yolks, 50g caster sugar, and 2 tbsp cornflour until pale and smooth. Gradually whisk in the hot milk to temper the eggs.
- Thicken the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon for 5-7 minutes until thickened. Stir in 1 tsp vanilla extract. If lumps form, strain through a sieve. Keep warm until serving.
Step 4: Serve and Enjoy
- Slice and Plate: Cut the tart into 8 slices. Pour the warm custard over each portion or serve it on the side.
- Savor: Enjoy this nostalgic treat with a cup of tea for the full school dinner experience!
Serving Info
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Serves: 8
- Calories: ~350 per slice (approximate)
Expert Baking Tips for Perfect Cornflake Tart
Elevate your Classic School Dinner Cornflake Tart with these pro tips:
- Keep Pastry Cold: Chill the dough and tin to prevent shrinkage during baking.
- Toast Cornflakes: Lightly toast the cornflakes in the oven at 150°C for 5 minutes for extra crunch (let them cool before mixing).
- Avoid Overcooking Custard: Stir constantly and remove from heat as soon as it thickens to prevent curdling.
- Golden Syrup Tip: Warm the syrup slightly before measuring for easier handling.
- Presentation: Garnish with a sprinkle of cornflakes or a drizzle of extra syrup for a retro touch.
Creative Variations to Try
Customize this classic with these fun twists:
- Chocolate Cornflake Tart: Add 50g melted dark chocolate to the filling for a modern twist.
- Jam Layer: Spread a thin layer of strawberry jam over the pastry before adding the cornflake mix.
- Nutty Version: Mix in 30g chopped almonds or hazelnuts with the cornflakes.
- Vegan Option: Use plant-based butter, golden syrup alternative, and a vegan custard (made with plant milk and cornstarch).
- Mini Tarts: Use a muffin tin to make individual portions, reducing baking time to 12-15 minutes.
How to Store Cornflake Tart with Custard
Preserve your tart’s freshness with these methods:
- Room Temperature: Store the tart (without custard) in an airtight tin for up to 2 days. The custard is best made fresh.
- Refrigerator: Keep the assembled tart with custard covered in the fridge for up to 1 day. Reheat custard gently before serving.
- Freezer: Freeze the unbaked pastry case or baked tart (without custard) for up to 1 month. Thaw and proceed with filling and baking.
Serving Suggestions
This versatile pudding pairs beautifully with various occasions:
- Nostalgic Tea Time: Serve with a strong cuppa for a true British experience.
- Family Dessert: Pair with ice cream or whipped cream for a modern twist.
- Party Platter: Cut into bite-sized pieces for a retro dessert spread.
- Gift Idea: Package slices in a decorative box for a homemade treat.
Frequently Asked Questions (FAQs)
Can I use ready-made pastry?
Yes, a pre-rolled shortcrust pastry works well to save time—just follow the blind baking instructions.
Why is my custard lumpy?
Overheating or insufficient stirring can cause lumps. Strain it through a sieve and whisk vigorously to smooth it out.
Can I make the tart ahead?
Yes, bake the tart a day in advance and store it. Add custard just before serving for the best texture.
What if I don’t have golden syrup?
Substitute with honey or maple syrup, though the flavor will differ slightly.
Final Thoughts
The Classic School Dinner Cornflake Tart with Custard is a heartwarming tribute to British culinary heritage, blending the crunch of cornflakes with the stickiness of golden syrup and the creaminess of custard. This easy-to-make pudding brings back the joy of school dinners while offering a delicious treat for all ages. Whether you’re reliving childhood memories or introducing this retro dessert to a new generation, it’s a recipe that’s sure to delight.
Ready to bake? Gather your ingredients, preheat your oven, and let the aroma of this nostalgic tart fill your home. Share your creations with us in the comments below or tag us on social media—we’d love to see your school dinner masterpieces! Happy baking! 🏫🍮
