My mother is an Excellent Pav maker and she always advocates the use of a dash of vinegar (she recommends something like raspberry vinegar but ordinary white should do the trick) and the avoidance of cornflour. For some reason some recipes have cornflour in them which is definitley not needed.

One other hint is to be really thorough about mixing in the sugar. Mum mixes and mixes until the sugar is completely dissolved and this does take a bit of time. You test by rubbing a bit of the mix between two fingers. If you can feel grains of sugar, keep mixing. If you do this you will avoid those crystals of sugar in the finished pav.

yumm