Vegan Mofo Day 20 - Veganise an old family recipe - Cornflake Tart

My initial thoughts for this prompt were some of the meaty dishes I loved that my mum made when I was growing up like steak and kidney pudding and Lancashire Hot Pot but I've still not really dived into the world of seitan making so I decided to opt for something sweet. We used to have a big roast dinner every weekend with the traditional joint of meat and loads of veg and gravy. My mum always gave us a pudding after every meal. In the week it was usually something simple like tinned fruit and evaporated milk (sometimes the two were blended in the liquidiser to make 'fool') or packet mix Angel Delight, just a little something sweet to finish the meal. My mum worked full time but had weekends off so that was the time she used to bake desserts. These would include things like fruit pies and crumbles, Victoria Sponge, Coffee Cake and the one I'm going to feature today Cornflake Tart.

I don't usually eat cornflakes so I didn't realise how difficult it would be to find vegan friendly ones. Most brands in the UK are fortified with vitamins and the Vitamin D they contain is animal derived. Eventually Matt managed to track down these organic Vitamin D free ones in Sainsburys.

Cornflake tart is easy to make, inexpensive and blooming tasty! You blind bake a pastry case, spread jam over the bottom (I used raspberry) add the cornflake and syrup topping and then pop back in the oven for 5 minutes and there you have it! I think I might have to make one for the next Cake Liberation Front meet up.

Cornflake Tart

Ingredients
For the pastry
250 g of plain flour
125g vegan margarine (I used Vitalite)

Filling
Raspberry or strawberry jam - enough to cover the base of the pie case
85g cornflakes
115g Golden Syrup
25g soft brown sugar
55g vegan margarine

Pre-heat the oven to 190C/ 375F/Gas 5
Grease a pie tin
Rub the margarine into the flour until it looks like fine breadcrumbs. I cut it with a knife lots of times first as Vitalite is so soft, to get this process going. Once it's at the breadcrumbs stage add enough cold water so that the crumbs mix to a soft dough. There's no need to chill this.
Roll it out to fit the pie dish.
Prick the pastry all over with a fork. Place some foil in the dish and fill with baking beans.
Pop it into the oven and bake for 20 minutes.
Take the foil and beans out and bake for another 5 minutes if the pastry needs it.
Spread a layer of jam over the bottom of the pastry case.
Next prepare the filling by melting the margarine, sugar and syrup together in a pan. Once melted together stir in the cornflakes.
Pour the cornflake mixture into the pie case and pop back in the oven for 5 minutes.

Serve with plenty of custard!

I might miss a couple of prompts from here on in as things are starting to get busy for me with non Mofo related stuff. I've got some stuff scheduled so I'm not disappearing and I shall still be reading. If you were reading at the start of the month you will know that Matt and I are involved with We Shall Overcome. I'm so glad that I have managed to join in with Mofo this year after all despite not signing up because I initially thought it would be impossible. I've discovered some amazing new (to me) blogs. We Shall Overcome is a series of hundreds of events taking place all over Britain and Ireland with even some solidarity events in the US, Canada and Australia (shout out to Eugene, Edmonton and Melbourne). All events are free but entry is by donations to local foods banks or homeless projects. Please take a minute to check out this little film of some the fantastic posters that people have produced for their events and see if there's one near you and if you can spot the poster for our Glossop event. There's a gig listing here too. It made me tear up watching this to see how this has grown from a conversation between friends the day after the general election to this amazing show of solidarity and community between artists.