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Cornflake Queen of Puddings

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 40g unsalted butter
  • 80g golden syrup
  • ½ tsp salt
  • 125g cornflakes
  • 200g raspberry jam
  • 150g caster sugar
  • 4 large egg whites

Method

4 steps

  1. 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.

  2. 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.

  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.

  4. 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.