So I decided to make both. I tend to use everyday ingredients when I cook, things that are cheaply available and have multiple uses, I am a no frills cook, it has to be practical, quick and easy, while being tasty. I hate finding a recipe only to find I have to buy special ingredients I will never use again.
Remember you can adapt recipes to make them as cheap or as expensive as you like, depending on what ingredients you use, my costings are based on the ingredients I have used.
Cornflake Pie: I learn to make this when I was a dinner lady at a local primary school, I worked their for about 5 months just before I started university when big bit was a baby
you will need:
Sweet Pastry ( I used a yellow labelled ready to roll sweet pastry) - 65p
Good dollop of strawberry or raspberry Jam - 15p
3oz sugar (caster or granulated) - 8p
3oz Margarine - 15p
3oz Golden syrup - 9p
6oz cornflakes - 25p
total cost - £1.37
If you don't have a shop bought pastry a good pastry is Bero's
|225 g (8 oz)||Be-Ro Plain Flour|
|50 g (2 oz)||lard|
|50 g (2 oz)||margarine|
|cold water to mix, about 30 ml (approx. 2 tbsp.)|
|25 g (1 oz)||caster sugar if sweet pastry is required.|
This quantity usually makes 2 small 8 inch round pies, I usually make 2 as my brother steals one, but today I decided to pop it in my tray bake tin.
roll out the pastry, don't worry if the pastry breaks, I just patch it up, it does not last long and the cornflakes cover it up anyway.
Add a dollop of jam, need a nice layer, more if you are a big jam lover.
Then in a bowl add 3oz, of sugar, 3oz margarine, 3oz golden syrup and melt in the microwave, I do it 30 seconds at a time so as not to burn anything.
Then add 6 oz of cornflakes to the melted mixture and stir in until totally covered.
Pour the cornflakes on top of the pastry and jam base
Then pop in the oven for 25 minutes at 180oc, but check after 20 minutes as all ovens cooking times vary slightly, you want the cornflakes to look golden brown.
Leave to cool for 5 minutes and then cut into portions as it sets on cooling.
This is best served hot or cold with custard, I have had it with cream too and Mini Man loves it in his packed lunch where he tells me he get stares and begging pleas from the other children for him to share it.
Pineapple upside down cake:
All the children in the house love cake and puddings, in fact on the school run home the first thing they ask is "what are we eating for dinner?" and I promise them that if they are good at eating their dinner and veggies I will make them something scrummy to eat a couple of times a week. It works :)
Today I needed something quick and simple as I had been so busy, a quick look in the cupboard and I found a tin of pineapple rings in juice. So pineapple upside down cake it was.
A tin of pineapples, in either syrup or juice is fine ( you can use fresh too,) - 35p
200g butter/margarine - 35p
200g caster sugar - 20p
2 eggs ( 1 egg is fine you will still get a good rise) 10p
200g flour 6p
a drop of milk 3p
total cost - £1.09
Line your cake tin
Drain the pineapple if using tinned. This is my favourite bit a my mum when little would let me drink the pineapple juice( that's why i get them in juice) and to this day I still drink it, but I Shrae with lil lady, brings back so many memories
Arrange the pineapple on the bottom of the dish, it does not matter if they still have a bit of juice or syrup as this adds to the flavour as I don't add any extra syrup or anything.
In a bowl cream the margarine and sugar, add the egg(s), then the flour, this is thick mixture so I add a few table spoons of milk,.
This mixture is then poured on top of the pineapple
Then paced in the oven at 180oc for 40-45 minutes
This can be eaten hot or cold, with custard or cream.
And guess what turned up today just in time to store leftovers, my Billington cake tin. I still have 2 sets of codes, Angela your email address bounced, so please can you send it me again, and if anyone else wants one please leave a message with your email address (I wont publish it)