Mississippi Mud Pie Recipe

75 g/3 oz/¾ cup ginger biscuit (cookie) crumbs

75 g/3 oz/¾ cup digestive biscuit (Graham crackers) crumbs

50 g/2 oz/¼ cup butter or margarine, melted

300 g/11 oz marshmallows

90 ml/6 tablespoons milk

2.5 ml/½ teaspoon grated nutmeg

60 ml/4 tablespoons rum or brandy

20 ml/4 teaspoons strong black coffee

450 g/1 lb/4 cups plain (semi-sweet) chocolate

450 ml/¾ pt/2 cups double (heavy) cream

Method:

Blend the biscuit crumbs into the melted butter and press into the base of a greased 23 cm/9 in loose-bottomed cake tin (pan). Chill.

Melt the marshmallows with the milk and nutmeg over a low heat. Remove from the heat and leave to cool. Mix in the rum or brandy and coffee. Meanwhile, melt three-quarters of the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool. Whip the cream until stiff. Fold the chocolate and the cream into the marshmallow mixture. Spoon into the base and smooth the top. Cover the clingfilm (plastic wrap) and chill for 2 hours until set.

Melt the remaining chocolate in a heatproof bowl set over a pan of gently simmering water. Spread the chocolate thinly over a baking (cookie) sheet and chill until almost set. Scrape a sharp knife across the chocolate to cut it into curls and use to decorate the top of the cake.