Breaking news! There’s no mud in Mississippi Mud Pie! Now there may not be any mud in this pie but there sure is a lot of chocolate. The first thing we need to do is make the base for the pie and for that I’ve got 75 g of butter and about 300 g of Oreo cookies. If you can’t get Oreo cookies, use Bourbon biscuits or something similar. Pop the bickies in a plastic bag. They look a bit like poker chips and then crush them with a heavy object. I’m not gonna use my head, again! I learnt my lesson last time… Once your biscuits have got a really good trampling turn them out into a bowl. You probably need to turn the bag inside out and scrape it off the inside of the bag ’cause the cream in the cookies makes it stick to the bag and makes it so messy! Get your kids to do this. When you’re satisfied that you’ve made as much mess as you can possibly make, clean out the bits. Melt the butter and add it into the biscuits and mix well with a spoon. I think that’s thoroughly mixed. Get yourself a 9-inch cake tin. Preferably with a pop-up bottom. This is a non-stick one so I don’t need to pre-grease it. I’ll pour the cake mix in the bottom. Spread it around a bit and I’ll press it into a layer on the bottom of the tin and I also want to push some up the sides a bit as well. Press it nice and firmly onto the base and you can see I have created about an inch of biscuit base up the side of the tin. Alrighty! I’m gonna pop this, in the fridge, to chill for about 15 to 20 minutes. Now for the filling. I’ve got a 150 g of soft brown sugar, 75 g of butter, 3 tablespoons of golden syrup, a 100 g of plain chocolate, 3 eggs and a teaspoon of vanilla flavouring. Put the sugar and the eggs in a large bowl and beat them together. After about 5 minutes of beating, you can add in the golden syrup and the vanilla flavouring and beat it for a couple of more minutes. Alright. Now to deal with the chocolate. Melt the butter and the chocolate in a bowl over a pan of boiling water. Don’t let the water touch the bottom of the bowl though. Once it’s all nice and smooth and melting, pour it into the egg and sugar mix and mix well. That looks pretty well mixed. Now pour it into the chilled biscuit base. I’ll bake this in the oven at 180 degrees Celsuis for about 30 to 35 minutes until it’s set. While I wait for the cake to bake, I’m gonna make some chocolate curls. I’ve got a bar of chocolate here, dark chocolate. I’m just warming it up in my hand. I’ll take a vegetable peeler and just pull it slowly through the chocolate. Pop! The more melty the chocolate, the better the curl will be. Which means it’s good to keep swapping the sides backwards and forwards. ????? Look at the state of me! Now I’m cleaned up. I’m gonna pop these in the fridge to chill them. After about 30 to 35 minutes, the cake should be set. I’ll leave this for about an hour to cool. Once it’s cooled, we can spring it from the tin. And carefully slide it onto a serving plate. At this point, you’re gonna need a topping for the pie and you can go through all the trouble of making say… a chocolate custard but I just like to break out with the cream. I’ve got this 10 ounce tub of double cream or you can use whipping cream. I’ll put it into this large bowl and then whip it up! Once it’s nice and thick and stiff, you’re ready to go. ????? Smother the pie with the cream. Go right up to the edge of the pie. When it’s cooled, you can sprinkle on your chocolate curls. Hmmm… Time to serve! Mississippi Pie. It’s mud-tastic! If that’s not chocolatey enough for you, you can always whip a few tablespoons of cocoa powder in with your cream. Join me next time in Titli’s Busy Kitchen with me Titli Nihaan. Until next time… Khuda hafiz.