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    Summer Sunshine Pie

    Source of Recipe


    7 1/16 ounces Cadbury's bournville chocolate
    4 3/8 ounces butter
    7 7/8 ounces plain flour

    4 eggs
    4 3/8 ounces caster sugar
    1 3/4 ounces cornflour
    1 1/8 cups milk
    1 1/4 cups double cream
    1 1/16 teaspoons vanilla essence
    2 1/16 teaspoons gelatine

    strawberry jam
    7 7/8 ounces strawberries

    Melt half the chocolate. Rub fat into the flour, then add the
    chocolate with 1 tablespoon water. Bind the pastry together and
    press into 20-23cm (8-9 inch) deep flan tin being careful to avoid
    thick corners. Prick the base. Bake at Gas Mark 4, 180C, 350F 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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