Cornflake Queen of Puddings
By OcadoLife
Published on 10 December 2025
George Hepher – founder of online treats shop George’s Bakery and author of Comfort Bakes – whipped up this next-level Cornflake Queen of Puddings: “An oldie but a goodie, this jammy meringue-topped number has been given a glow-up with a crispy cornflake layer. It’s great for feeding a crowd – a little goes a long way.” Find George’s Choc-orange Rice Puds online for another warming and indulgent dessert.
Time and servings
1 hrTotal time
12Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 40g unsalted butter
- 80g golden syrup
- ½ tsp salt
- 125g cornflakes
- 200g raspberry jam
- 150g caster sugar
- 4 large egg whites
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Combine the butter, syrup and salt in a pan; warm over medium heat until bubbling. Take off the heat and fold in the cornflakes until evenly coated. Press into a large baking dish (approx. 3 litres) and bake for 5 mins.Step 2
Meanwhile, warm the jam in a pan to help thin it out. Spread it over the cornflakes, then return to the oven for a further 5 mins. Remove and reduce the oven temp to 160°C/140°C fan/gas 3.Step 3
Put the sugar in a separate baking dish and heat in the oven for 2-3 mins. Meanwhile, put the egg whites in a bowl and whisk until soft peaks form.Step 4
Remove the hot sugar from the oven and sprinkle it into the eggs 1 tbsp at a time, whisking continuously, to make a stiff, glossy meringue. Spread (or pipe) over the jam layer and return to the oven for 20-25 mins until golden.