You would have thought that the mere thought of mud would get me some sort of mental breakdown after the weekend I just endured.
But I’ve wanted to make these for a long time and now it just seemed right to get it over and done with now. I promise you won’t have to stomp through sticky, calf deep mud to get to these. Promise.
150gr bourbon biscuits
40gr melted butter
Sunken Mud Filling
45gr good dark chocolate
45gr golden caster sugar
50ml double cream
Makes six mini mud pies
1, Make the biscuit base by crushing the bourbon biscuits into fine crumbs and stirring in the melted butter
2, Share equally between a six hole, well greased, muffin tin and press it down firmly, coming up slightly at the sides.
3, Put this into the fridge and preheat your oven to 160o/c whilst you make the filling.
4, Melt the butter and chocolate together and leave to one side.
5, Beat the eggs and sugar together until pale, fluffy and airy.
6, Gently fold in the melted chocolate/butter mixture and the double cream and gently fold with a spatula until combined.
7, Remove the muffin tin from the fridge and pour in around 2 and a half tablespoons of the filling mixture into each base. You might have a little bit of filling left.
8, Bake for 15 minutes and leave in the tins to cool slightly before lifting out carefully. The tops of the pies will be rounded but will sink when removing them from the oven.
9, Serve with raspberries and cream.