Missippi Mud Pie

Thu, 10 November 2016

Mississippi mud pie is a chocolate-lovers delight and Catherine Leyden joined us in the kitchen to whip us the midweek treat.

Ingredients

Base
200g/7oz Odlums Cream Plain Flour
Pinch of Salt
125g/4oz Butter
1 Egg
Cold Water

Filling
75g/3oz Plain Chocolate
4 tablespoons Cocoa Powder
125g/4oz Butter (softened)
225g/8oz Light Brown Sugar
3 Eggs
150ml Fresh Cream

Topping
Fresh Cream, whipped
Chocolate, grated


Method

Sieve the flour and salt into a bowl. Rub in the butter.

Add the egg and sufficient water to make dough. Wrap in cling film and refrigerate for 30 minutes approx.

Lightly dust a work surface with flour and roll out base to line a 9"/23cm flan tin. Chill again.

Meanwhile make the filling. Melt the chocolate with the cocoa and 25g/1oz of the butter over hot water.

Cream remaining butter with the sugar until light.

Beat in eggs, one at a time.

Stir in the cream and chocolate mixture.

Pour into the pastry case.

Place on a preheated baking sheet. Bake at 375°F/190°C/Gas 5 for 45 minutes approx.

Remove from oven and cool on a wire tray.

To finish, decorate with whipped cream and grated chocolate.

Watch how it's made below: