CHOCOLATE MUD PIE

From its dark Oreo biscuit base, to its fudgy filling, this pie is a chocolate lover’s dream. Hands-on time 25min. Cooking time about 40min, plus chilling. Serves 12-14

◆ 100g (3½oz) unsalted butter, melted, plus extra to grease

◆ 30 Oreo biscuits (about

◆ 325g/11½oz) for the filling and topping

◆ 350g (12oz) dark chocolate, plus extra, grated, to decorate

◆ 175g (6oz) butter

◆ 4 medium eggs

◆ 175g (6oz) dark brown muscovado sugar

◆ 550ml (19fl oz) double cream

◆ 2tbsp golden syrup

◆ 5tbsp icing sugar

1 Grease the sides and base of a 23cm (9in) diameter, 4cm (1½in) deep loose-bottomed tart tin. In a food processor, whizz the Oreos to fine crumbs, then mix in the melted butter. Carefully press into the tart tin, lining the base and sides. Put in the fridge while you make the filling.

2 Preheat oven to 180°C (160°C fan) mark 4. Melt 200g (7oz) chocolate and the butter gently in a bowl over a pan of simmering water. Set aside to cool a little. Beat eggs and muscovado sugar for 5min with a handheld electric whisk, until light and creamy. Fold in chocolate mixture and 200ml (7fl oz) cream. Spoon into tart tin and bake for 35-40min, until puffed up and just set. Leave to cool for 30min (it will sink on cooling to allow for the topping).

3 Meanwhile, make the topping by gently heating 150g (5oz) chocolate, 150ml (5fl oz) cream, the syrup and 3tbsp icing sugar until smooth. Pour over the pie, spreading to the edges, then chill in the fridge for 30min.

4 Remove from tin. Whip remaining cream and icing sugar to soft peaks and pile over pie. Top with grated chocolate.

PER SERVING (for 12) 793cals, 6g protein, 59g fat (35g saturates), 58g carbs (49g total sugars), 2g fibre