Tuesday, 1 January 2013

Mississippi Mud Pie - Recipe adapted from Hairy Bikers


 "Mummy..... Daddy and I would like Mississisisissippi Mud Pie."
"We saw it on the Hairy Bikers !" exclaimed Oliver.
Me - "Would you like worms with that ?"
Oliver - "It's chocolate mud Mummy - not real mud you know"

Poor Mummy had been busy and not got to see the programme, but it appeared Oliver and Daddy had. It's a rare occurrence that I get requests for specific recipes to be made, but no surprise that it should contain chocolate (and plenty of it).... By the time it was made and ready to eat - Oliver had mastered the art of pronouncing it !

Actually - this recipe is REALLY easy. Easy enough for a 4 year old to make - with a little assistance.

It's VERY rich and something like a cross between cheesecake and chocolate truffles.



Mississippi Mud Pie - adapted from Hairy Bikers

Recipe - serves approx 10

For the base : 

225g oreos
150g digestive biscuits
100g salted butter

Line a 10" tin or pie dish with foil.  The dish I used was terracotta.

Put biscuits in a bag and get a small child to bash to bits with a rolling pin (this kept Oliver occupied for ages.....). Mix in the melted butter and then press into the tin or dish, bringing the crumbs about 2" / 50mm up the sides. Chill in the fridge.


For the filling : 

80g milk chocolate
60g dark chocolate
135g butter
1 tsp espresso coffee powder
150g caster sugar
1 tsp black treacle / molasses
150ml double cream
25g cocoa powder
3 large eggs

For the topping : 

250mls double cream
1 tablespoon of icing sugar
1/2 tsp vanilla extract
25g approx of chocolate (grated, chips or made into pretty curls)

Melt the chocolate and butter together with the butter until combined. This can be done in either a double boiler or in the microwave.

Whisk the eggs, sugar and treacle until trebled in volume. Sift in the cocoa and espresso powders. Whisk in and then add the chocolate / butter in a stream followed by the cream.

Pour into the base and then bake at 160deg C fan / 180deg C for approx 30 > 40 mins until just firm.

Allow to cool.

Whip the double cream with the icing sugar and vanilla to soft peaks and use to garnish, with some chocolate curls Mummy made earlier :-)


Happy New Year ! 

Can't believe it's 2013 already....  After Oliver had a breakfast of mud pie (without a birthday as an excuse ...), we spent a chilly but dry afternoon wandering around Norwich.

Oliver spent his Christmas money on a rather large yellow crane (which is currently keeping him very busy.) There was a little funfair outside the Forum and he had a quick go on one of the plane rides to keep him busy whilst Stave (Daddy) was off taking a few photos.


Sarah-Jane Nash, www.siliconemoulds.com - January 1st, 2013

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