200 g (8 oz) puff pastry
450 ml (3/4 pint) milk
100 g (4 oz) plain chocolate
1 egg, beaten
pinch of nutmeg
grated rind of 1 lemon
50 g (2 oz) ground almonds
50 g (2 oz) chopped candied peel
2 tablespoons honey
50 g (2 oz) white breadcrumbs
450 ml (3/4 pint) milk
100 g (4 oz) plain chocolate
1 egg, beaten
pinch of nutmeg
grated rind of 1 lemon
50 g (2 oz) ground almonds
50 g (2 oz) chopped candied peel
2 tablespoons honey
50 g (2 oz) white breadcrumbs
method
1. Roll out the pastry and line a flan tin.
2. Bake blind for 10 minutes at 220°C, 425°F, gas mark 7.
3. Bring the milk and lemon rind just to the boil.
4. Melt the chocolate in a bowl over a pan of boiling water, remove from the heat, gradually blend in the milk, stirring continuously.
5. Add the breadcrumbs, ground almonds, candied peel, honey, egg and nutmeg.
6. Pour in the chocolate mixture and bake at 180°C, 350°F, gas mark 4 for 30 minutes.
2. Bake blind for 10 minutes at 220°C, 425°F, gas mark 7.
3. Bring the milk and lemon rind just to the boil.
4. Melt the chocolate in a bowl over a pan of boiling water, remove from the heat, gradually blend in the milk, stirring continuously.
5. Add the breadcrumbs, ground almonds, candied peel, honey, egg and nutmeg.
6. Pour in the chocolate mixture and bake at 180°C, 350°F, gas mark 4 for 30 minutes.
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