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Summer Sunshine Pie
Serves 8.

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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