BOSTON PIE.

For the sponge cake
225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
2 level tsp baking powder
For the crème patissière
125ml (¼ pint) full fat milk
125ml (¼ pint) double cream
1 tsp vanilla extract
3 large egg yolks
30 g (1 oz)
15g (½ oz) plain flour
For the icing
150ml (¼ pint) double cream
150g (5¼ oz) dark chocolate
1 teaspoon unsalted butter
1 tsp vanilla extract

Preheat the oven to 180°c (gas mark 4)

The Sponge

Grease two 7inch by 1½inch baking tins. In a bowl whisk the eggs until light and fluffy and set aside.

Put the butter and sugar in a bowl and beat until well mixed and light in colour.(An electric blender can be used.) Add the beaten egg and mix well until it forms a soft batter. Sift the flour and baking powder into the bowl and fold gently into the mixture until well combined.

Share the mixture between the two tins and using a knife or the back of a spoon level the surface. Place in the centre of the oven and cook for 25 Minutes until golden brown and top of the sponge bounces back when lightly pressed with a finger. Remove sponge from the oven, allow to cool for five minutes then remove sponge from tins and place on a wire rack until cold.

The crème patissière

Put the milk and cream in a saucepan and bring to the boil stirring consciously. Remove from the heat and allow to cool.

In a large bowl whisk the egg yolks and sugar until creamy then beat in the flour. Add the warm milk and vanilla extract to the egg mixture and whisk until smooth. Return mixture to saucepan and heat over low heat whisking all the time until the custard thickens. Pour into a large bowl and let the custard cool. Cover the bowl with wet greaseproof paper to stop a skin forming.

The icing

Warm the cream, vanilla extract and butter with the chocolate until it boils and the chocolate has melted then remove from the heat. Whisk the mixture until smooth and thickened.

Take one of the sponge cakes and spread with the cooled crème patissière then top with the other sponge cake.

Dollop spoonfuls of the chocolate icing on to the top of the cake letting it spread and drip down the sides of the cake. Allow to cool and set before serving.