6 oz Plain flour (all purpose
Flour)
1 oz Cocoa
1 oz Caster sugar
2    Eggs
1 pn Salt
1 ts Olive oil
Custard:
1 1/4 pt Semi-skimmed milk (1.5 pints
U S.)
1    Vanilla pod, split
1    Egg + 2 egg yolks
1 tb Cornflour (1.25 Tbls.
Cornstarch U.S.)
2 oz Caster sugar
Filling:
6 oz Jar pitted morello cherries
4 oz Raisins
2 oz Hazelnuts, toasted and
Roughly chopped
2 oz Pine nuts, toasted
4 oz 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(1/8 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/12×8 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 dont like pine nuts, this is equally as good (if not
better) if you use extra hazelnuts, or UNSALTED pistachios instead!!!

Pasta: