Kellogg's cornflakes treacle tart

A modern take on an old favourite - this no-pastry tart is scrummily sticky with lots of lemon taste to balance its sweetness

Preparation: 20 minutes
Baking: 25 minutes
Serves: Up to 8

What you need:

• 120g Kellogg's Corn Flakes (lightly crushed)
• 25g butter or margarine
• 100g wholemeal breadcrumbs
• 400g golden syrup
• Grated rind and juice of one unwaxed lemon

What you do:

1. Preheat oven to 180°C (350°F), gas mark 4
2. Place Kellogg's Corn Flakes in a plastic bag and lightly crush with a rolling pin
3. Melt butter in a large saucepan over a gentle heat and stir in Corn Flakes (reserve 2 tbsp for decoration)
4. Mix well , press into a 20 - 22cm greased flan dish building up the sides to form a flan case and cool in the refrigerator for 15 minutes
5. Make fine breadcrumbs using a food processor and transfer to the same saucepan used for melting butter
6. Add the syrup (reserving 1 tsp for topping), grated lemon rind and juice. Stir over a very gentle heat for 2-3 minutes to allow breadcrumbs to swell a little. Pour mixture into flan case
7. Using reserved Corn Flakes create a star shape (or shape of your choice) on top of the tart and lightly drizzle 1 tsp of syrup on cereal around the edge
8. Bake in a moderate oven at 180°C for 25 minutes until golden brown and set
9. Run a knife around the edge of the tart whilst still warm
10. Serve warm or leave to cool

Handy tips:

• Use maple syrup or honey mixed with the golden syrup as an alternative
• Particularly good with breadcrumbs made from Irish soda bread
• Suitable for all Corn Flake varieties
• Use half the above quantities for a small 15cm flan dish

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