Southern mud pie - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 200 g Plain white flour
- 25 g Cocoa powder
- 50 g Icing sugar
- 150 g Butter (unsalted)
- 3 Egg yolk(s) (free range)
- 1 tsp Vanilla bean paste
For the filling
- 200 g Dark chocolate roughly chopped
- 175 g Butter (unsalted) softened
- 350 g Unrefined dark muscovado sugar
- 4 Egg(s) (free range) large, beaten
- 4 tbsp Cocoa powder
- 400 ml Double cream
- 1 tsp Chocolate extract
For the topping
- 500 ml Whipping cream
- 1 tsp Vanilla extract
- 3 tbsp Unrefined golden caster sugar
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4).
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2
To make the pastry mix plain flour with cocoa powder, icing sugar and unsalted butter and rub together with your fingers.
For this step you'll need:
- 200g Plain white flour
- 25g Cocoa powder
- 50g Icing sugar
- 150g Butter (unsalted) softened
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3
Add the egg yolks and one teaspoon of vanilla paste and mix.
For this step you'll need:
- 3 Egg yolk(s) (free range)
- 1tsp Vanilla bean paste
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4
Flour a surface and knead the pastry mixture a little, before pressing into a patty and wrapping in cling film. Leave this in the fridge to rest and cool for 30 minutes.
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5
When cooled, roll out the chocolate short crust pastry to a 3mm thickness, line a tart tin, fill with baking beans and place in an oven for 15 minutes. Then, remove the beans and replace in the oven for another 10 minutes.
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6
Melt the dark chocolate in a bowl over a pan of barely simmering water, making sure the surface of the water does not touch the bowl. Put to one side to cool then preheat the oven to 160°C (fan 140°C, gas mark 3).
For this step you'll need:
- 200g Dark chocolate roughly chopped
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7
Cream the butter and sugar until nice and fluffy using an electric hand whisk or a free-standing mixer.
For this step you'll need:
- 175g Butter (unsalted) softened
- 350g Unrefined dark muscovado sugar
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8
Gradually beat in the eggs one at a time on a low speed. Sift the cocoa powder and stir in, along with the cooled melted chocolate.
For this step you'll need:
- 4 Egg(s) (free range) large, beaten
- 4 tbsp Cocoa powder
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9
Stir in the double cream and the chocolate extract, infusing the two together.
For this step you'll need:
- 400ml Double cream
- 1tsp Chocolate extract
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10
Pour the mixture into the cooked pastry case and bake in the oven for 40 minutes, or until just set. Leave to stand on a cooling rack then chill in the refrigerator.
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11
Remove from the refrigerator one hour before serving then whip the whipping cream, vanilla extract and sugar in to soft peaks to accompany.
For this step you'll need:
- 500ml Whipping cream
- 1tsp Vanilla extract
- 3 tbsp Unrefined golden caster sugar
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12
Pile the cream on the top of the pie and decorate with chocolate fans.