Chocolate, coconut and crushed cornflakes – delish!

INGREDIENTS

– 200g Butter

– 100g Caster Sugar

– 80g Desiccated Coconut

– 80g Crushed Cornflakes

– 150g SR Flour

– 3 tbsp Golden Syrup

– 2 tbsp Cocoa

– 200g Milk Chocolate

METHOD

1. Preheat the oven to Gas 4 or equivalent.

2. Melt the butter in a large saucepan.

3. Add in the caster sugar, coconut, flour, golden syrup and cocoa. Mix until combined.

4. Add the cornflakes and mix until they’re completely coated.

5. Pour the mixture in to a lined tray and press down firmly.

6. Bake for 15-20 mins.

7. Remove from the oven and leave to cool.

8. Melt the chocolate and cover the slice with it. Allow the chocolate to set before slicing. Our school always cut Australian Crunch in to triangles.

The ultimate comfort food pudding

INGREDIENTS

– 200g SR Flour

– 100g Shredded Suet

– 1 tbsp Caster Sugar

– 150ml Milk

– 7/8 tbsp Strawberry Jam

METHOD

1. Preheat the oven to Gas Mark 5 or equivalent.

2. In a bowl, combine the flour, suet and sugar.

3. Slowly, stir in the milk to form a soft dough.

4. On a floured surface, knead the dough for a few minutes.

5. Roll the dough out in to a 20cm x 30cm rectangle.

6. Spread the jam on to the dough.

7. Roll the dough up from one of the shorter sides.

8. Place the roll on to a sheet of greaseproof paper, seam-side down, and wrap the paper tightly around the pudding, twisting the ends to secure.

9. Repeat the process with a sheet of kitchen foil.

10. Place the pudding on to a roasting rack with water in the tin below.

11. Cook for 35-40 mins.

12. Remove from the oven and unwrap. The pudding should be lightly browned in places.

13. Cut in to think slices and serve.

Turns out flapjack and custard is very area dependent, it was a staple at our school. Was it served at yours?

INGREDIENTS

– 80g Caster Sugar

– 150g Butter

– 2-3 tbsp Golden Syrup

– 250g Porridge Oats

METHOD

1. Preheat the oven to Gas Mark 4 or equivalent.

2. Heat the caster sugar, butter and golden syrup in a pan until completely melted.

3. When the sugar, butter and golden syrup mixture is smooth, remove the pan from the heat.

4. Add in the oats and mix until all the oats are coated.

5. Pour the coated oats out in to a lined baking tin and press down.

6. Bake for 25-30 mins or until golden around the edges (the mixture will be soft but it will firm as it cools).

7. Remove from the oven and leave to cool in the tin.

8. Once cooled, cut the flapjacks in to portions and serve.

Definitely one of the most popular Old School Puddings, a lot of my friends still LOVE Cornflake Tart.

INGREDIENTS

– 1 Roll of Ready Rolled Shortcrust Pastry

– 50g Butter

– 125g Golden Syrup

– 30g Caster Sugar

– 100g Corn Flakes

– 100g Raspberry Jam

METHOD

1. Preheat the oven to Gas Mark 4 or equivalent.

2. Unroll the pastry and carefully line a greased tart tin with it.

3. Blind bake the pastry case for 15 mins.

4. While the pastry case is baking, heat the butter, syrup and sugar in a pan until completely melted and smooth.

5. Fold the cornflakes in to the sugar/syrup mixture until they are all coated.

6. Spoon the jam in to the baked pastry case and spread it evenly around the base.

7. Tip the cornflakes over the jam and gently press them down in to an even layer.

8. Return the tart to the oven for 5-10 mins until the cornflakes are toasted.

9. Allow the tart to cool slightly before slicing and serving.

I thought this was really exotic at school, I mean, coconut?!

INGREDIENTS

– Margarine

– Caster Sugar

– 4 Eggs

– Self Raising Flour

– Jam

– Desiccated Coconut

The amount of margarine, caster sugar and SR flour you need will depend on the weight of the eggs. Weigh the eggs (in their shell) and use this amount of margarine, caster sugar and SR flour in the mix.

METHOD

1. Preheat the oven to Gas 4 or equivalent.

2. Weigh your eggs (in their shell) then measure out the margarine, caster sugar and SR flour.

3. Cream the margarine and caster sugar together. The longer you do this step, the lighter your sponge. I leave it mixing for about 5 mins. It’ll go almost white and really airy.

4. Add the eggs and flour.

5. Fold together until completely combined but don’t over mix.

6. Empty the mixture in to a lined baking tin.

7. Bake for 25-30 mins or until the sponge is pulling away from the edge.

8. Remove from the tin and leave to cool on a cooling rack.

9. Once cooled, cover the top of the sponge with a good layer of jam. Sprinkle with lots of desiccated coconut.

10. Cut in to portions and serve.

One of the easiest and cheapest school puddings to recreate.

INGREDIENTS

– 200g Caster Sugar

– 200g Plain Flour

– 50g Cocoa Powder

– 100g Butter

METHOD

1. Preheat the oven to Gas Mark 4 or equivalent.

2. In a bowl, mix together the dry ingredients.

3. Melt the butter and add it to the dry ingredients.

4. Using your fingers, combine the dry ingredients with the melted butter until it’s like crumble topping.

5. Pour the mixture in to a lined tin and press down firmly.

6. Bake for 15-20 mins.

7. Remove from the oven and sprinkle with a little caster sugar. Slice and serve with custard.

8. The Chocolate Concrete will become harder as it cools. I like it cold with piping hot custard. How do you like it?