A crisp biscuit base and intense mocha middle, smothered with cream is heavenly. Weirdly we’ve added fresh ground espresso coffee directly to the filling – don’t panic the chocolate cappuccino mud pie tastes delicious!


250g shortbread bisccappuccino mud pieuits

2tbsp cocoa

125g butter, melted

3 gelatine leaves

2 egg yolks

100g golden caster sugar

1tbsp cornflour

600ml milk

350g dark chocolate (Bournville)

2tbsp finely ground espresso coffee grains

284ml carton double cream

50g chocolate, melted

chocolate curls

1 Crush the biscuits into a plastic bag with a rolling pin to form crumbs.

2 Put into a bowl and add the cocoa and butter, mix well.

3 Line a 900g loaf tin with a paper loaf tin liner. Press the biscuit mixture onto the base and sides of the tin. Chill.

4 Soak the gelatine leaves in some cold water for 10 mins, to soften.

5 Meanwhile, mix together the egg yoks, sugar, cornflour and 4tbsp milk to make a paste.

6 Heat the rest of the milk in a pan with the chocolate and coffee. Stir until chocolate’s melted.

7 Pour chocolate milk into the paste, combine and return to a low heat. Stir until thickened and smooth.

8 Drain off the gelatine leaves and squeeze out the water. Add to chocolate custard, stirring until gelatine dissolved. Cool 15 mins.

9 Pour cooled custard into biscuit case and chill for 4 hours.

10 Whisk cream until softly peaking. Remove mud pie from paper case and put onto serving plate. Spoon on cream, drizzle over melted chocolate and top with chocolate curls.

Per serving: 560 cals. 40g fat (25g saturated), 44g carbs