Cornflake Crumble
- With
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Added by Colin Stella of Lowestoft 22 Jan 2011
57
Likes
Strawberry and peach crumble but using cornflakes for the topping with Bird’s Custard is a delicious pudding idea. Just place a layer of strawberries and peaches into an ovenproof dish then top with syrup coated cornflakes.
Serves 4
What you need
- 1 pack of strawberries
- can of peach slices, drained
- cornflakes
- golden syrup
- Bird’s Ready To Use Custard
- ovenproof dish
How to make it
- Preheat the oven to 180°C/350°F/Gas 4.
- Place the strawberries and peaches into an ovenproof dish.
- Add the cornflakes to a bowl (how much is up to your own preference, but enough to cover the fruit), mix the cornflakes with enough syrup to coat the cornflakes then spread over the top of fruit.
- Bake for 20 minutes to allow fruit to soften then remove and slightly brown the cornflakes under a moderate grill.
- Serve with Birds Custard.
Hints and tips
- Instead of peaches and strawberries try using pears and raspberries.
- Try adding a layer of Bird’s Custard before adding the cornflakes for a really tasty treat.
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