I haven’t been very well the last few days and have spent today laying on the sofa watching the Foodie Channels, being inspired by Nigella and James Martin and getting some great ideas for Hubby’s upcoming works BBQ.

 
I have also been very lucky today as Rosie has been home taking care of me, which has been very gratefully appreciated and we were talking about my blog and the recipes on it, when we realised that the Godstone Mud Pie was no where to be seen on the blog!!! Not good as this is one of our households favourite desserts.
 
So here it is, chocolate gooey heaven at its best.
 
Buon appetito
For the base:
300g Bourbon biscuits, crushed
75g butter, melted
 
For the filling:
85g dark chocolate, minimum 70% cocoa solids
85g butter
2 free range eggs
85g muscovado sugar
100ml double cream
 
For the fudge sauce:
150g dark chocolate, minimum 70% cocoa solids
150ml double cream, plus extra to serve
3 tablespoons golden syrup
175g icing sugar, seived
 
Preheat the oven to 180c, 365f, gas 4.
 
Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 9 inch springform tin. Chill in the fridge for 10 minutes.
 
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).
 
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.
 
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.
 
Spread the sauce over the cooled pie and chill in the fridge for 20 minutes.
 
Soooooo easy to make, but so gorgeous and will always impress.