Glastonbury Mud Pie

The theme for the pie club was Music Festivals and we all wondered if anyone would do the obligatory Mud Pie, luckily our seasoned pie lovers, Bernard and John brought along a wonderful and super tasty Mud pie.

I thought the theme was pretty easy initially, until I started to think about what I was going to bake so I toyed with pies related to a country that has a big festival, then researched music festivals and tried to find a link with a pie and I also even thought about band names and how a pie could relate to that. So in the end, I went with the Lollapalooza music festival and renamed it LollaPIElooza! You can read my recipe here and hopefully you won’t have a disaster like I did.

Back to mud pie goodness!

So this pie was a fantastically rich and indulgent pie, with a shiny top, packed full of chocolaty goodness and a hint of sickliness! If I was making this, I’d make it with gluten free biscuits for the base and up the amount of butter in the base too, so it’s easy to convert this recipe if you need to.


Mud Pie

For the base
300g/10½oz bourbon biscuits, crushed
75g/2½oz butter, melted
For the filling
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
For the fudge sauce
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
1. Preheat the oven to 180C/365F/Gas 4.
2. 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.
3. 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).
4. 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.
5. 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.
6. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.

And place jelly babies on top if you wish to show people sinking in the mud at festivals!


Have your say