I had to post this up, as, on Friday night I had a massive craving for something sweet. I also had a box of Dove’s Farm cornflakes that I wanted to use for something rather than just pouring milk over them and munching a bowlful (which they are delicious for too… but I wasn’t in a conventional mood!). So, I decided to make proper, old-school cornflake tart! So yummy and so easy to make. The cornflakes stayed crispy and helped to bring about the taste I was after – proper, school-style cornflake tart! Although I think M&S ‘Strawberry Conserve’ was a little extravagant, especially as I went to a tiny, little village school in the middle of the countryside where the jam was the sort that was in the big catering tubs and the sugar to strawberry content was of a questionable amount – probably the reason we all had to be let outside to run around so much after lunch…!
Instructions
1. So, the base was easy, that was a vanilla pastry (just add a tsp of vanilla essence and 2 x tbsp of caster sugar to your regular gluten free short pastry mix.
2. Roll the pastry out until it’s about 5mm thick and transfer to a greased baking sheet.
3. Take your jam (or conserve… this was the only option available to me, all other shops around me are not set up for late-night-baking and jam supplying) and spread it out across the pastry – too much and you’ll have a boiling over jam disaster and too little and you’ll a) look stingy (come on, you’ve just shelled out £1.49 on conserve, the least you can do is share the stuff!) and b) you’ll end up with cornflake pastry, not cornflake tart, so spread a generous layer without being too generous over the pastry.
4. Take a handful of cornflakes and throw them at the jam (i say throw, i really mean sprinkle delicately, but this just sounds pathetic for something that is basically a sweet pie). Make sure there is an even layer of cornflakes that is just about covering the jam.
5. Pop the tray into the oven for 15 minutes.
6. Remove from the oven and serve up! Great on it’s own or with ‘proper’ custard!
If you want to reheat at any time, pop in the microwave or in the oven, both will work 
Just don’t make it too soggy in the microwave (about 30-40 seconds should do) or too burnt in the oven (5-10 mins at 150 will be fine).
As for the early morning baking session… well, following the boyfriend being out on the ‘lads night out’ it meant I had the morning to myself – cue typical girls morning of fake tan, nail painting, bath running etc. Only – hot water not on due to bloody gas card running out and even more curses for the shop downstairs not opening until 10am… I NEED THINGS BEFORE 10AM, so I had to boil kettles of water and fill the bath up in proper old-fashioned manner… I felt Victorian at this point, only with an electric kettle and clean water and not wearing any form of crippling clothing, but still, pretty primordial as I was running back and forth running a bath of water with the kettle. Oh and not so old-age as I was also microwaving tubs of water too – so I was kinda bringing 2011 into the mix a little…
So the bath was running, but not itself (I need a house-elf desperately, all applicants please DM me on twitter or something…) and I was covered in fake tan from last night’s midnight fake-tan job (note to self and all reading: NOT RECOMMENDED, i resemble a tiger/zebra/someone who ran full-force at a tub of wood paint and it is not a good look – thankfully it’s cold out, so I can cover up and the housemates and the boyfriend are used to this look by now for internal-flat-based wardrobe-dilemmas!) So what better thing to do than to make Cinnamon Rolls?! I am all about the time-efficiency aka how much baking can I fit into the time I have? So I went to the recipe I’ve been studying on Tenley Molzahn’s website and made the Cinnamon Rolls from there: http://www.tenleymolzahn.com/gluten-free-me/ They are AMAZING! And the flat smelled lush like a proper bakery that you want to walk in and eat everything in sight, only it was my flat and I could eat everything in sight (I didn’t… but the fact I could is what i’m getting at in this story…).
So here’s some pictures of me making the rolls, but if you want the recipe, go to Tenley’s page as i’m not going to take credit for it as all I did was sub in cornflour for Tapioca flourand anything unique America, I used the UK equivalent! Go for it… a lot of processes, but entirely worth it. And, if you have a bath to run by using a kettle, a microwave and a large amount of patience (for the water, not the rolls) then go for it, otherwise, just do it when you’re feeling like you need a sugary pick-me-up as it is soo worth the time and it makes a huge batch that can be frozen and enjoyed whenever
Enjoy!
Rubelle’s Moon
