Make Shortcrust pastry by rubbing in with COLD HANDS. Line a shallow tin and bake blind.
Spread your favourite jam over the cooled pastry.
For the topping....
Heat syrup in a pan, add butter and sugar, stir until dissolved, then mix in the cornflakes (and coconut, if using) and spread into pastry base.
Bake for 30 minutes at 170C/gas 4, do not overcook!!
Serve with warm lumpy custard with a thick skin to create the perfect school dinner pudding.