Skip to navigation Skip to content
Southern mud pie topped with cream and chocolate fans. Tried & Tested

Southern mud pie

Read reviews
0 stars based on 0 ratings

This pie from series 2 of Baking Mad with Eric Lanlard on Channel 4 is a completely indulgent treat and is sure to become your new favourite chocolate recipe! The combination of the chocolate pastry and the smooth rich chocolate filling makes it irresistible.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:medium

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the pastry

  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 25g 1 oz Cocoa powder
  • 50g 1⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 150g 5⅜ oz Butter (unsalted)
  • 3 3 Egg yolk(s) (free range)
  • 1tsp 1tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste

For the filling

  • 200g 7⅛ oz Dark chocolate roughly chopped
  • 175g 6¼ oz Butter (unsalted) softened
  • 350g 12½ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 4 4 Egg(s) (free range) large, beaten
  • 4tbsp 4tbsp Cocoa powder
  • 400ml 13½ fl oz Double cream
  • 1tsp 1tsp Chocolate extract (we use Nielsen-Massey) Chocolate extract

For the topping

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4).

  2. Classic mode Step 2

    To make the pastry mix plain flour with cocoa powder, icing sugar and unsalted butter and rub together with your fingers.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • 25g 1 oz Cocoa powder
    • 50g 1⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 150g 5⅜ oz Butter (unsalted) softened
  3. Classic mode Step 3

    Add the egg yolks and one teaspoon of vanilla paste and mix.

    Ingredients for this step

    • 3 3 Egg yolk(s) (free range)
    • 1tsp 1tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  4. Classic mode Step 4

    Flour a surface and knead the pastry mixture a little, before pressing into a patty and wrapping in cling film. Leave this in the fridge to rest and cool for 30 minutes.

  5. Classic mode Step 5

    When cooled, roll out the chocolate short crust pastry to a 3mm thickness, line a tart tin, fill with baking beans and place in an oven for 15 minutes. Then, remove the beans and replace in the oven for another 10 minutes.

  6. Classic mode Step 6

    Melt the dark chocolate in a bowl over a pan of barely simmering water, making sure the surface of the water does not touch the bowl. Put to one side to cool then preheat the oven to 160°C (fan 140°C, gas mark 3).

    Ingredients for this step

    • 200g 7⅛ oz Dark chocolate roughly chopped
  7. Classic mode Step 7

    Cream the butter and sugar until nice and fluffy using an electric hand whisk or a free-standing mixer.

    Ingredients for this step

  8. Classic mode Step 8

    Gradually beat in the eggs one at a time on a low speed. Sift the cocoa powder and stir in, along with the cooled melted chocolate.

    Ingredients for this step

    • 4 4 Egg(s) (free range) large, beaten
    • 4tbsp 4tbsp Cocoa powder
  9. Classic mode Step 9

    Stir in the double cream and the chocolate extract, infusing the two together.

    Ingredients for this step

    • 400ml 13½ fl oz Double cream
    • 1tsp 1tsp Chocolate extract (we use Nielsen-Massey) Chocolate extract
  10. Classic mode Step 10

    Pour the mixture into the cooked pastry case and bake in the oven for 40 minutes, or until just set. Leave to stand on a cooling rack then chill in the refrigerator.

  11. Classic mode Step 11

    Remove from the refrigerator one hour before serving then whip the whipping cream, vanilla extract and sugar in to soft peaks to accompany.

    Ingredients for this step

  12. Classic mode Step 12

    Pile the cream on the top of the pie and decorate with chocolate fans.