Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Plain flour (all purpose |
| Flour) | |
| 1 ounce | Cocoa |
| 1 ounce | Caster sugar |
| 2 | Eggs |
| 1 pinch | Salt |
| 1 teaspoon | Olive oil |
| Custard: | |
| 1¼ pint | Semi-skimmed milk (1.5 pints |
| U S.) | |
| 1 | Vanilla pod, split |
| 1 | Egg + 2 egg yolks |
| 1 tablespoon | Cornflour (1.25 Tbls. |
| Cornstarch U.S.) | |
| 2 ounces | Caster sugar |
| Filling: | |
| 6 ounces | Jar pitted morello cherries |
| 4 ounces | Raisins |
| 2 ounces | Hazelnuts, toasted and |
| Roughly chopped | |
| 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:
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