225 g (8 oz) plain flour
30 g (2 tbsp) icing sugar
225 g (8 oz) butter
a little water
100 g (4 oz) plain chocolate
3 eggs
45 ml (3 tbsp) golden syrup (or corn syrup)
225 g (8 oz) sugar
5 ml (1 tsp) vanilla essence
30 g (2 tbsp) icing sugar
225 g (8 oz) butter
a little water
100 g (4 oz) plain chocolate
3 eggs
45 ml (3 tbsp) golden syrup (or corn syrup)
225 g (8 oz) sugar
5 ml (1 tsp) vanilla essence
method
1. Sieve the flour and icing sugar into a bowl.
2. Rub in 125 g (5 oz) of the butter until the mixture resembles fine crumbs.
3. Add enough water to mix to a stiff dough, then roll out pastry and use to line a 23-cm/9-in pie tin.
4. Put the remaining butter and the chocolate into a saucepan. Stir over gentle heat until melted and blended.
5. Beat the eggs, syrup, sugar and essence together. Stir in the chocolate mixture.
6. Pour the filling into the pastry case. Bake in the oven at 180°C (350°F) Gas 4 for about 40 minutes, until the top is crunchy and the filling just set. (It should still be slightly sticky inside.)
7. Serve warm with scoops of vanilla ice cream.
2. Rub in 125 g (5 oz) of the butter until the mixture resembles fine crumbs.
3. Add enough water to mix to a stiff dough, then roll out pastry and use to line a 23-cm/9-in pie tin.
4. Put the remaining butter and the chocolate into a saucepan. Stir over gentle heat until melted and blended.
5. Beat the eggs, syrup, sugar and essence together. Stir in the chocolate mixture.
6. Pour the filling into the pastry case. Bake in the oven at 180°C (350°F) Gas 4 for about 40 minutes, until the top is crunchy and the filling just set. (It should still be slightly sticky inside.)
7. Serve warm with scoops of vanilla ice cream.
serving amount
serves 8
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