You’ll Need
1 sheet ready-rolled shortcrust pastry
50g golden syrup
4 tbsp seedless raspberry jam
2 tbsp runny honey
80g cornflakes
25g light brown sugar
50g butter
Pinch of flaky sea salt
To Finish
Extra honey
Small pinch of sea salt
Optional But Dangerous
Hot custard
Vanilla ice cream
Method
Preheat the air fryer to 175°C.
Cut pastry circles to line four wide ramekins and prick the bases with a fork.
Air fry the pastry cases for 5 minutes until pale gold.
Warm the butter, golden syrup, honey and brown sugar until smooth.
Fold in the cornflakes without crushing them.
Spread jam over the pastry bases and pile the cornflake mixture on top.
Air fry for another 5-7 minutes until sticky and lightly caramelised.
Rest for 5 minutes, then finish with honey and sea salt.
Lad Tip: Fold the cornflakes gently. You want a crunchy crown, not sweetened breakfast dust.