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Mississippi Mud Pie.

Mississippi mud pie is a quick, easy, no-nonsense dessert. My sons love it and it's the perfect indulgence on a cold, dark winters evening.

Serves 12-14

Crumb crust
140g/5oz digestive biscuits
85g/3oz pecan nuts, finely chopped
1 tbsp soft light brown sugar
half a teaspoon, ground cinnamon
85g/3oz butter, melted

Filling
225g/8oz butter, plus extra for greasing
175g/6oz plain chocolate, chopped
125ml/4floz golden syrup
4 large eggs, beaten
85g/3oz pecan nuts, finely chopped

Small amount of melted chocolate for decoration (optional)

Method

  1. Preheat oven to 180oC/350oF/Gas mark 4. Lightly grease a 20cm/8-inch a springform or loose-based round cake tin, then cutting out a circle of silicone, line the base.
  2. To make the crumb base, put the digestive biscuits, pecan nuts, sugar, and cinnamon into a food processor and process until fine crumbs form - but do not over-process to a powder. Add the melted butter, then process again, until mixed and moist.
  3. Tip the crumb mixture into the prepared cake tin and press over the base and a lip of about 4cm/ one and a half inches up the sides of the tin. Cover the tin and chill, while you make the filling.
  4. To make the filling - put the butter, chocolate and golden syrup, into a saucepan over a low heat and stir until melted and blended together. Leave to cool, then beat in the eggs and pecan nuts.
  5. Pour the filling into the chilled crumb crust and smooth the surface. Bake in a preheated oven for 30 minutes, or until just set but soft in the centre. Leave to cool on wire rack. Optional - spin top with melted chocolate. Serve at room temperature or chilled, with cream or ice cream.


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