Cornflake Date Slab Recipes

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CORNFLAKE/DATE SLAB

I have been making this recipe since 1982! Super easy to make - it can almost be made as visitors drive in if you have pre-chopped dates in the pantry.

Provided by Chef Aglow

Categories     Low Protein

Time 10m

Yield 1 slab, 32 serving(s)

Number Of Ingredients 5



Cornflake/Date Slab image

Steps:

  • Lightly grease a swiss roll pan and place a thin layer of coconut on the bottom.
  • In a large saucepan, mix, melt and mash together the sugar, dates and butter.
  • Add the cornflakes and mix well.
  • Place the above filling into the tin and press lightly, with a fork, onto the layer of coconut.
  • Sprinkle a further layer of coconut onto the filling and lightly press down.
  • This is best cut into pieces when it is still luke warm.
  • Keep in the 'fridge or in the freezer.

1 cup brown sugar
8 ounces chopped dates
4 ounces butter
4 cups corn flakes
4 tablespoons desiccated coconut

EASY CORNFLAKE TART

Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 1h

Yield Serves 8-10

Number Of Ingredients 8



Easy cornflake tart image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
  • Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
  • Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
  • Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium

320g ready-rolled shortcrust pastry
plain flour, to dust
50g butter
125g golden syrup
25g light brown soft sugar
100g cornflakes
125g strawberry or raspberry jam
custard, to serve

CORNFLAKE CRUST

A crust made from breakfast cereal.

Provided by Carol

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 8

Number Of Ingredients 3



Cornflake Crust image

Steps:

  • Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.

Nutrition Facts : Calories 119 calories, Carbohydrate 12.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 92.4 mg, Sugar 8.9 g

1 ½ cups cornflakes cereal crumbs
⅓ cup white sugar
⅓ cup butter, melted

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