I made these to take on our trip to Mull after Dad asked me to use up some cornflakes he didn't want, so they were a pretty spontaneous amalgamation of recipes I found from a quick Google. They were the surprise hit of the holiday and were the first tin to be emptied!
They're a lovely combination of a cornflake and oat crumbly shell encasing a sweet mouthful of fruity jam - they really are perfect for afternoon tea, but I think they'd be just as good with a healthy portion of custard too!
Cornflake and Oat Crumble Bakes
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| Cornflake and Oat Crumble Bakes |
Ingredients:
3oz butter
4oz plain flour
0.5tsp baking powder
2oz oats
2.5oz demerara sugar
2oz cornflakes (crushed)
6 heaped tsp jam (any fruit jam, marmalade or even lemon
curd also works well)
12 hole bun tin
170oC/340oF/Gas mark 4 fan oven, 180oF/360oF/Gas mark 5 for
all other ovens
Method:
- Put the flour, baking powder and butter into a large bowl and run into breadcrumbs.
- Add the sugar, oats and crushed cornflakes and mix well.
- Thoroughly grease the bun tin.
- Use your hands to compress a small handful of the oaty mixture into a disc and press it into one of the holes in the bun tin. Repeat until all 12 holes are filled and half of the oaty mixture remains in the bowl.
- Place a headed tsp of the preserve of your choice into the middle of your 12 oaty discs.
- Again use your hands to compress a handful of the oaty mixture into a disc and sandwich it over the preserve, in a lid-esque style, and seal the two together. Repeat for all 12 bun tin holes.
- Bake in the middle of a preheated oven for 20 minutes, or until they’re a golden brown colour and you can hear the preserve inside bubbling.
- Once cooked remove from the oven and leave to cool completely in the tin – it makes them an awful lot easier to remove! Once cooled remove and enjoy with a cuppa!
Happy Baking!
The Baking Ginger xx
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| A view from Ulva |
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