For a decadent desert look no further than this recipe, combining the guilty pleasures of chocolate, caramel and cream, this is one pudding that will please your loved ones who have a sweet tooth. The light filling stops the dish becoming too rich, whilst making it incredibly moreish – a guaranteed dinner party hit for those who want to indulge on an autumnal evening.
Preparation time: 30-40 minutes
Baking time: 35 minutes
Serves: 16 approx.
Pyrex Asimetria 27cm flan tin
Rolling pin or food processor
Pyrex 0.5 litre measuring jug
Pyrex 1 litre glass mixing bowl
Pyrex 0.5 litre bowl
Ingredients For the crust
150g unsalted butter, melted
350g Bourbon biscuits
1 ½ tbsp cocoa powder
For the caramel
397g tin condensed milk caramel
½ tsp sea salt
For the chocolate filling (mud)
100g milk chocolate
100g dark chocolate
200g unsalted butter, soft
300g light muscavado sugar
4 large eggs, lightly beaten
4tbsp cocoa powder
250ml single cream
300ml pot of whipping cream, whipped
Method – Millionaire’s Mud Pie:
- Preheat the oven to: electric 180°C / electric (fan) 160°C / gas mark 4.
- Melt the butter in a small pan.
- Use a rolling pin to crush the biscuits with the cocoa powder to a fine crumb, or blitz in a food processor, pour in the butter and pulse together until combined.
- Tip the biscuit mixture into the tin then use your fingers to push the crumb into the tin, use the back of a metal spoon to help compact and smooth it.
- Bake the biscuit base in the oven for 10-12 minutes then allow it to cool slightly.
- In a small bowl, mix the salt into the caramel and stir to loosen it a little, pour this into the cooled biscuit shell.
- For the filling- melt the chocolates in a Pyrex bowl over a pan of simmering water (don’t let the water touch the bottom of the bowl or boil).
- Beat the butter and sugar together until light and smooth, gradually add the beaten egg and whisk in gently.
- Next add the cocoa and whisk in, followed by the melted chocolate and the single cream, stir this all together gently and pour over the caramel.
- Bake for 30-35 minutes until the filling is gently set, but still has movement.
- Let the pie cool completely then top with whipped cream.
- You could decorate with cocoa powder, stars, grated chocolate or whatever takes your fancy.