Donal Skehan severed up a delicious retro school pudding cornflakes tart with raspberry jam and custard on This Morning.

The ingredients for the sweet shortcrust pastry are: 100g cold butter, diced, 200g plain flour, 2 tbsp icing sugar, 1 egg yolk and 2-3 tbsp cold water.

For the filling: 170g raspberry or strawberry jam.

For the cornflakes topping: 70g butter, 70g golden syrup, 35g light brown sugar, ½ tsp vanilla extract, Pinch of salt and 95g cornflakes.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.