Millionaire's mud pie recipe
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.
You'll need a 27cm flan tin and a food processor to make this recipe.
Ingredients
- 150 g unsalted butter
- 350 g Bourbon biscuits
- 0.5 tbsp cocoa powder
- 5.3 oz unsalted butter
- 12.3 oz Bourbon biscuits
- 0.5 tbsp cocoa powder
- 5.3 oz unsalted butter
- 12.3 oz Bourbon biscuits
- 0.5 tbsp cocoa powder
- 1 397g tin condensed milk caramel
- 0.5 tsp sea salt
- 1 397g tin condensed milk caramel
- 0.5 tsp sea salt
- 1 397g tin condensed milk caramel
- 0.5 tsp sea salt
- 100 g milk chocolate
- 100 g dark chocolate
- 200 g unsalted butter, soft
- 300 g light muscavado sugar
- 4 large eggs, lightly beaten
- 4 tbsp cocoa powder
- 250 ml single cream
- 3.5 oz milk chocolate
- 3.5 oz dark chocolate
- 7.1 oz unsalted butter, soft
- 10.6 oz light muscavado sugar
- 4 large eggs, lightly beaten
- 4 tbsp cocoa powder
- 8.8 fl oz single cream
- 3.5 oz milk chocolate
- 3.5 oz dark chocolate
- 7.1 oz unsalted butter, soft
- 10.6 oz light muscavado sugar
- 4 large eggs, lightly beaten
- 4 tbsp cocoa powder
- 1.1 cups single cream
Details
- Cuisine: American
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 35 mins
- Serves: 16
Step-by-step
- Preheat the oven to 180C/fan 160C/gas mark 4.
- First, make the crust. Melt the 150g butter in a small pan over a low heat.
- 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 heatproof 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 eggs 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.
This recipe was devised by Cathryn Dresser for Pyrex National Baking Week
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