***Pastry*** 3 pounds plain flour 12 ounces margarine 12 ounces lard salt and water ***Filling*** 1 pound cornflakes 12 ounces margarine 12 ounces sugar 6 ounces syrup 1 1/2 pound jam
Make pastry and line tin, blind bake. Let go cool to cold. Spread pastry with jam. Melt margarine, sugar and syrup. Pour over cornflakes and mix gently. Spread over pastry. Serve with custard to be like school.