Mississippi mud pie recipe
 From the bourbon biscuit base to the fudge topping. This recipe for Mississippi mud pie is a chocolate-lovers delight. 300g/10½oz bourbon biscuits, crushed75g/2½oz butter, melted 300g/10½oz bourbon biscuits, crushed 75g/2½oz butter, melted 85g/3oz dark chocolate, minimum 70 per cent cocoa solids85g/3oz butter2 free-range eggs85g/3oz muscovado sugar100ml/3½oz double cream 85g/3oz dark chocolate, minimum 70 per cent cocoa solids 85g/3oz butter 2 free-range eggs 85g/3oz muscovado sugar 100ml/3½oz double cream 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids150ml/5½fl oz double cream, plus extra to serve3 tbsp golden syrup175g/6oz icing sugar, sieved 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids 150ml/5½fl oz double cream, plus extra to serve 3 tbsp golden syrup 175g/6oz icing sugar, sieved Method Preheat the oven to 180C/365F/Gas 4.Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes. For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water). Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely. Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.