text: Any kind you have in the cupboard Lulu – I think the recipe suggest granulated, but I find it doesn’t make much difference to the end product if you use caster.
  Tried and tested this is an authentic school recipe though I used margarine. I only put a thin layer of jam on pastry as too much can be over poweringly sweet! Another top is if you feel there is too much butter or margarine you can leave some of it at the bottom of the pan whilst transferring mixture to the pastry as the flakes are adequately coated and so don’t need to pour in the excess butter/marge. Thank you so much for this recipe!
  Does anyone know the very similar tart recipe but with a mild coffee style soft thick filling in place of the jam? I can’t find it anywhere!!!!
  Just made it!I rolled out the pastry a bit too much and I think it’s a little too sweet. But I haven’t had the cornflake tart for a few years. (maybe it’s me?) My Mum and Dad ate it for the first time ever, they really enjoyed it!!!
  Shouldn’t the pastry have sugar in it? Also I assume you mean plain flour for the pastry and granulated sugar for the filling?
  You can make sweet pastry if you wish, but the filling is so sweet that a simple shortcrust is absolutely fine.
  OMG!!! Thank you soooo much for this!!! I love this and have not gotten it right yet till i found this. Making it for 2nd time today. :) i use Sainsburys own dessert pastry as it didnt taste right to me with just shortcrust. But do everything else from receipe including cooking temp.
  I have made this twice since we came to France. We belong to a breton dancing club and it is the custom each week for one couple in turn to make cakes and bring cider (for about 60). Both times we made this (just as I remember it) from your recipe and Mary B***y’s Lemon Drizzle Traybake. You would not believe how quickly they both go down and the recipe has been promulgated to some other members so that they can make it for their family, Sunday dinner, of course.
  If only I could find the recipe for another school favourite – ‘hot cakes’ – these were some sort of batter, deep fried and served with thinned T&L golden syrup. Disgusting dietarily, but to eat…
  And now I’m challenged to find the ‘hot cakes’ – I don’t remember them, but they sound fabulously school dinnerish!
  Anyone remember Lemon Love Cake and Chocolate Cracknell, I absolutely adored these, would have been in the mid 70s.