|Mississippi mud pie.|
|White chocolate melted|
|Dry ingredients for pastry.|
|Pastry moulded into a ball.|
|Filling ingredients in the pan.|
|Pastry rolled out|
|Pie pre baking.|
|Mississippi mud pie straight out of the oven.|
|My old and trusted baking card|
175g self-raising flour
25g caster sugar
40g white vegetable fat (I used 80g margarine)
1 egg, beaten
Filling and topping.
175g golden syrup
75g butter or blocked margarine
175 g plain (dark) chocolate broken in pieces (I used 140g milk and 35g dark chocolate)
50g plain melted chocolate (I used white chocolate).
1) Sift the flour, sugar and salt into a bowl. Rub in the fats with your fingertips until the mixture resembles fine breadcrumbs. Mix in the egg to give a smooth dough. Wrap in oiled cling film and chill for about 30 minutes.
2) Roll out the pastry on a lightly flavoured surface and use to line a 23cm (9 inch) round pie dish. Trim and crimp the edges. Chill for 30 minutes.
3) Preheat oven to 180C/35-F/gas mark 4. For the filling, put the syrup, fat and chocolate pieces into a pan over the gentle heat, and stir until melted. Whisk the eggs together then beat in the chocolate mixture. Pour into the pastry case.
4) Bake for 30-35 minutes, or until the filling is set, then leave to cool completely.
5) For the chocolate topping, spread the melted chocolate as thinly as possible on a non-stick baking parchment and chill until it sets hard. Peel the chocolate off the paper and break into small pieces.
6) Arrange the chocolate pieces on the pie and chill.