Yield: 1 Servings
|6 ounces||Plain flour (all purpose|
|1 ounce||Caster sugar|
|1 teaspoon||Olive oil|
|1¼ pint||Semi-skimmed milk (1.5 pints|
|1||Vanilla pod, split|
|1||Egg + 2 egg yolks|
|1 tablespoon||Cornflour (1.25 Tbls.|
|2 ounces||Caster sugar|
|6 ounces||Jar pitted morello cherries|
|2 ounces||Hazelnuts, toasted and|
|2 ounces||Pine nuts, toasted|
|4 ounces||Dark chocolate, grated|
Pasta: Sift flour and cocoa, stir in sugar. Make a well in the middle, stir oil, eggs and salt and mix to a smooth dough. Knead abou 5 minutes on a lightly floured surface until smooth. Roll out on a floured surface until 3mm(⅛ inch) thich, and cut into 10x30cm/4x12inch rectangles (or pass thru rollers of a pasta machine). Leave to rest for an hour while preparing custard.
Custard: Heat milk with the vanilla pod until just boiling. In a bowl, beat egg, egg yolks, cornflour and sugar until smooth. Pour over the boiling milk, beating constantly. Strain back into the pan, bring to the boil and simmer 3 mins until thickened.
Assemble the lasagne: In a 30x20cm/12x8 inch baking dish, start with 4tbsp of custart spread over the base. Top this with a layer of nuts, cherries, raisins and chocolate, then a layer of pasta. Repeat until the ingredients are used up, ending with a layer of custard and a sprinkling of nuts.
Bake covered at 200C/400F/Gas 6 for 20 minutes, then uncovered for a further 10 minutes. Serve hot with cream or ice cream.
Note: If you don't like pine nuts, this is equally as good (if not better) if you use extra hazelnuts, or UNSALTED pistachios instead!!! Pasta: