175 g (6 oz) gingernut biscuits, finely crushed
50 g (2 oz) margarine or butter, melted margarine or butter, for greasing
50 g (2 oz) margarine or butter, melted margarine or butter, for greasing
Filling and topping
300 ml (1/2 pint) milk
100 g (4 oz) plain dessert chocolate, broken into pieces
100 g (4 oz) caster sugar
3 tablespoons plain flour
50 g (2 oz) margarine or butter
2 large egg yolks, lightly beaten
150 ml (1/4 pint) double cream
1 piece drained stem ginger, finely chopped, to decorate (optional)
100 g (4 oz) plain dessert chocolate, broken into pieces
100 g (4 oz) caster sugar
3 tablespoons plain flour
50 g (2 oz) margarine or butter
2 large egg yolks, lightly beaten
150 ml (1/4 pint) double cream
1 piece drained stem ginger, finely chopped, to decorate (optional)
method
1. Grease an 18-20 cm/7-8 inch loose-based flan tin. Mix the finely crushed biscuits with the melted margarine until evenly coated.
2. Spoon the crumbs into the greased tin and press evenly over the base and up the sides with the
back of a metal spoon. Cover and refrigerate for 30 minutes.
3. Meanwhile, make the chocolate filling: put the milk and broken chocolate into a saucepan and heat gently, stirring frequently, until the chocolate has melted, Remove from the heat.
4. Combine the sugar, flour, margarine and beaten egg yolks in a bowl and mix together thoroughly with a fork. Stir in the hot chocolate milk, mixing well.
5. Return the mixture to the pan and bring slowly to the boil, stirring constantly. Reduce the heat and cook, still stirring, for about 5 minutes until the mixture is very thick and smooth.
6. Remove the pan from the heat and let the mixture cool for 5 minutes before pouring it into the biscuit-lined tin. Leave for about 30 minutes until the chocolate filling is cold and set.
7. Carefully remove the pie from the tin and place on a serving plate. Whip the cream until thick, then spread over the chocolate filling. Decorate with the stem ginger, if liked. Refrigerate until required.
2. Spoon the crumbs into the greased tin and press evenly over the base and up the sides with the
back of a metal spoon. Cover and refrigerate for 30 minutes.
3. Meanwhile, make the chocolate filling: put the milk and broken chocolate into a saucepan and heat gently, stirring frequently, until the chocolate has melted, Remove from the heat.
4. Combine the sugar, flour, margarine and beaten egg yolks in a bowl and mix together thoroughly with a fork. Stir in the hot chocolate milk, mixing well.
5. Return the mixture to the pan and bring slowly to the boil, stirring constantly. Reduce the heat and cook, still stirring, for about 5 minutes until the mixture is very thick and smooth.
6. Remove the pan from the heat and let the mixture cool for 5 minutes before pouring it into the biscuit-lined tin. Leave for about 30 minutes until the chocolate filling is cold and set.
7. Carefully remove the pie from the tin and place on a serving plate. Whip the cream until thick, then spread over the chocolate filling. Decorate with the stem ginger, if liked. Refrigerate until required.
serving amount
makes 6 - 8 slices
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