A place for us to tell you about our baking, our beautiful cakes, recipes that we have found, baking hints and tips and new products that we just adore. It's our way of sharing everything baking/patisserie with you, to share our passion and hopefully pass on a little of what we know-maybe in return we'll learn a little too!
Tuesday, 23 October 2012
Mississippi Mud Pie Recipe
Following our trip to Borough Market, this recipe comes from their website which is loaded to the brink with lots of wonderful recipes for you and yours.
Preheat the oven to 180°C / gas mark 4. Get a 20cm tin ready that is about 5-6cm deep. This could be a pie tin or even a cake tin.
Place 200g of the flour in a bowl, along with the butter. Rub the butter in to the flour until the mixture resembles breadcrumbs and is a lovely golden colour. Stir in the sugar and cocoa then bring everything together with 3tbsp cold water. Use just a plain old table knife for the job, it works really well!
Turn the pastry put on to a lightly floured surface. Knead very gently just to smooth the edges and make in to a ball. If you have time, let the pastry rest for around 30 minutes in the fridge but if not, roll out to fit your tin.
Trim the edges and crimp if you like! Then prick the base with a fork and bake blind for 15 minutes. Remove the paper and return to the oven for another 5.
Meanwhile, make the filling by whisking together the eggs and sugar until they are frothy and pale. This will probably take around 3-4 minutes and is vastly easier with an electric whisk!
Mix in the syrup, don't worry if its not easy to measure, it is very sticky after all! Use a tablespoon and just add a couple of good ones!
Melt together 150g of the chocolate and the butter. Pour in to the egg mixture stirring well, and also adding the remaining 25g of flour, too.
When the pastry is out of the oven, melt 75g more of the chocolate and spread on to the pastry. Scatter over the pecans.
Gently pour the egg mixture over the nuts and bake for 40-45 minutes until just set. Cool well.
Whip the cream until it holds soft peaks, then spread over the pie. Grate or curl the remaining chocolate and sprinkle over the top of the cream.
Cut in to slices and eat along with an ice cold milkshake