| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cadburys |
8 |
servings |
INGREDIENTS
| 200 |
g |
Cadbury's Bournville chocolate |
| 125 |
g |
Butter; (4oz) |
| 225 |
g |
Plain flour; (8oz) |
| 4 |
|
Eggs |
| 125 |
g |
Caster sugar; (4oz) |
| 50 |
g |
Cornflour; (2oz) |
| 275 |
ml |
Milk; (1/2 pint) |
| 284 |
ml |
Double cream; (1/2 pint) |
| 5 |
ml |
Vanilla essence; (1 tsp) |
| 10 |
ml |
Gelatine; (2 tsps) |
|
|
Strawberry jam |
| 225 |
g |
Strawberries; (8oz) |
|
|
A 20-23cm; (8-9 inch) deep flan |
|
|
; tin |
INSTRUCTIONS
FILLING
ALSO, YOU WILL REQUIRE
Melt half the chocolate. Rub fat into the flour, then add the chocolate
with 1 tablespoon water. Bind the pastry together and press into the tin
being careful to avoid thick corners. Prick the base. Bake at Gas Mark 4,
180°C, 350°F for about 25 minutes until cooked.
Whisk eggs, sugar and cornflour together until thick. Heat the milk, cream
and essence but do not allow to boil; beat into the eggs then return to the
clean pan. Stir the custard over a low heat to thicken, again without
boiling.
Sprinkle on gelatine, stirring until dissolved; divide in half. Reserve 6
squares of chocolate, melt remainder in one amount of custard; cool.
Spread jam in the pastry case, pour in the chocolate custard and leave
until firm, before pouring on the plain custard. Leave the pie to set
completely.
Decorate with sliced strawberries brushed with warm jam.
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