10 October 2014

Join Us For Caketober Fun!

Cornflake TartOnce again, Melbourne will be celebrating Caketober with a charity bake sale. So, if you’re in the Manchester area on Thursday 30th October pop into the Melbourne offices between 3pm and 7pm to buy cakes and raise money for a very worthy cause.

All money raised will go to Forever Manchester, a charity supporting community projects in the Manchester area. Click here to find out more about their work.

If you can’t come and you’re feeling left out you could always try making our favourite recipe from last year! Of course you won’t be donating any money to charity but it still feels pretty good. After a quick office poll, we decided that Amy’s cornflake tarts were the best. So congratulations to our star baker Amy and if you want to try it at home here’s the recipe….


Cornflake Tart Recipe – Makes 12-15

Ingredients for shortbread:

150g plain flour

100g margarine

50g caster sugar


Ingredients for tarts:

Strawberry jam

85g of cornflakes

115g golden syrup

55g butter

25 gram of soft dark brown sugar


For the shortbread:

Preheat oven 160C, Gas mark 6.

Cream together the butter and sugar in a bowl. Gradually mix in the flour. Using your hands knead the mix together into a smooth ball.

Roll out to about 1/2 cm thick. Cut out your shapes and place on baking tray.

Bake for 10-15min. Sprinkle with a little sugar while they cool.


Wait to cool then make the tarts…

Preheat oven to 180 degrees.

Spread a thin (or thick depending on your own taste) layer of jam on the tarts

In a large saucepan, melt the butter, sugar and golden syrup together. Once the sugar has dissolved remove the pan from the heat and gently fold in the cornflakes, making sure all are coated in the mixture.

Add a heaped amount of the mixture on top of the jam and spread as desired.

Bake the tarts for a few minutes in the oven to set, watch carefully as they only need a few minutes maximum.

Allow to cool and store in the fridge 🙂