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Millionaire’s Mississippi Mud Pies

  Rating 0.0

Prep

30 mins

Bake

55-60 mins

Serves

8 to 10

Difficulty

Medium
Instructions
Ingredients
Reviews

Watch video instructions or scroll for step-by-step

Step 1

Beat the sugar, vanilla extract and butter together, until smooth and creamy. Add the flour and cocoa powder into the bowl. Combine the mixture together into a dough, being careful not to overwork it. Wrap in cling film or sandwich bag and chill for an hour or two in the fridge.

Step 2

Remove the dough from the fridge and lightly grease a 12-hole muffin tin

Step 3

Roll out the dough on to a sheet of non-stick parchment paper to a thickness of 0.5cm. Depending on how sticky the dough is, you may need to dust the dough with a mix of flour and cocoa powder. Using a 9cm round cutter, cut out about 6 circles from the rolled out dough and carefully press each circle into the muffin holes with your fingers. Pull up the trimmings and re-roll and repeat the process until all the muffin holes are filled. Finally use a fork to prick holes into the bases of the dough.

Step 4

Chill the dough in the tin for about 15 minutes while you pre-heat the oven to 180C/160C Fan/Gas 4. When ready, bake the shortbread bases for approx 15-20 minutes. The dough will puff up as it bakes, so I’d recommend taking the tin out of the oven a few times during the baking time and carefully with your fingers press the dough back down into the base and sides of the muffin holes.

Step 5

Once baked, leave the shortbread to cool in the tin, before carefully removing them with the help of a knife. After removing the cases, either place back in the tin, or on to a board or tray ready to fill with the caramel.

Step 6

To make the caramel, weigh the sugar and cream into a small/medium saucepan using a set of digital scales, if you have them to help save on the washing up! Place the pan over a medium heat and gently cook and stir the mixture until the sugar has dissolved. Continue to heat the caramel, stirring as it bubbles, until everything is fully combined and you have a thick toffee sauce.

Step 7

Carefully pour and divide the caramel into your shortbread bases.

Step 8

Leave to set in the fridge, while you prepare the chocolate topping.

Step 9

Melt the chocolate in a microwave or a heatproof bowl set over a pan of simmering water. When melted, use a spoon to transfer and divide over the set caramel in the shortbread bases. Once all the pies are covered in chocolate sprinkle one half of their surface with the copper crunch and leave to set. Place the bowl with the leftover chocolate in, in the fridge to set. This will be used later to create your chocolate shavings!

Step 10

Once the chocolate on top of the pies and in the bowl has set, lightly whip the cream and transfer into a piping bag fitted with a star nozzle. Carefully pipe three magnolia shaped stars in a cluster on the surface of the pies, not covered with copper crunch. Next remove the chocolate lined bowl from the fridge, and with a teaspoon scrape away chocolate shavings from the base and sides of the bowl. Finally sprinkle lightly on top of the piped cream magnolias and serve.

TOP TIP

The caramel filling can be made as gooey or as dense as you prefer, depending on how long you cook if for.

Ingredients – 5 items

Serving

1

For the shortbread

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

100 g
Vanilla

Vanilla extract

1 tbsp
Butter

Butter

Salted, softened

200 g
Flour

Plain flour

Sifted

200 g
Cocoa-powder

Cocoa powder

100 g

For the caramel

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

200 g
Cream

Double cream

200 ml

For the topping

Chocolate

Dark chocolate

Chopping into small pieces

100 g

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Your next crumble...

Blackberry and apple have been coated in oats too many times for our liking, so we're starting the campaign for sweet, syrupy peach fillings! 

Because who's going to say no to this!?

100g Tate & Lyle Soft Brown Sugar
50g Tate & Lyle Caster Sugar
150g Plain Flour
150g Jumbo Oats
160g softened Unsalted Butter
75g Walnut Pieces
8 Peaches destoned and sliced
Juice of 1 lemon.
100ml White wine or Rose
100ml Water.

Handful of fresh mint roughly chopped

Method.
1.Pre –heat the oven to 200c 180c Fan Gas mark 6 Place the flour and oats in a large bowl with the soft brown sugar and butter, rub in the butter in until it forms chunky crumbs, add the walnut pieces.

2. Place the peach slices in a large saucepan with the  lemon juice, water, wine and caster sugar and heat on a medium heat for approximately 10 minutes until the peach slices begin to break down. Add the mint stir in and place in an ovenproof bowl. Cover with the crumble mix and cook for 25/30 minutes or until golden brown.

3. Serve with the delicious stem ginger ice cream!!

Stem Ginger Ice cream. Serves 4.

Ingredients
6 Pieces Stem Ginger chopped into 5mm cubes
50mls Stem Ginger syrup
300mls Double Cream
300mls Single cream
4 egg yolks
25g Corn flour
100g Caster Sugar.
10g Ground Ginger

Method.

1. Whip the double cream until it is just beginning to thicken, refrigerate,

2. Place the single cream in a medium sized saucepan and heat on low until it is just below boiling point. 

3. Beat together the egg yolks, caster sugar and corn flour until smooth. Pour the hot cream onto the mixture and return to the pan and whisk on a low heat until it thickens. Pour the custard into a clean bowl and stir in the stem ginger syrup and ground ginger. 

4. When the custard is completely, fold in the whipped cream and stem ginger pieces.

5. Transfer to a I litre container and freeze for 2 hours and use a hand whisk to breakdown the ice crystals during the freezing process, this helps distribute the ginger pieces. Repeat again after a further 2 hours and then leave overnight to completely freeze.

6. Remove from the freezer 30 minutes before you need it.
What better way to indulge than with a perfectly spiced Chai Cupcake? 🍵🧁
Swapping a glass of sangria for a slice instead, this boozy cake is inspired by our favourite Spanish holidays! 

A red-wine-infused bundt cake with a fruity and pink frosted topping, this summer spectacle is a worthy centrepiece for any upcoming little get-together.

Serves: 12

Ingredients:

For the cake

315g plain flour
2 tsp baking powder
½ tsp salt
165g unsalted butter
Zest of one orange
300g Tate & Lyle Caster Sugar
1 tsp vanilla
3 large eggs
240ml Sangria
Fushia pink food colouring

For the glaze and decoration

160g Tate & Lyle Icing Sugar
1½ - 2 tbsp Sangria 
Fushia pink food colouring, if required
Fresh fruit, to serve

Method 

1. Preheat the oven to 180ºC (fan oven). Brush a bundt tin with melted butter and dust with flour before tapping out any excess. Set aside whilst making the cake.
2. In a mixing bowl, mix together the flour, baking powder and salt. Set aside.
3. Using a stand mixer, beat together the butter, Tate & Lyle Caster Sugar and orange zest until pale and fluffy. Add in the vanilla and mix the eggs in one at a time.
4. Alternate additions of the flour mixture and Sangria in five parts, beginning and ending with the flour, mixing between additions until just combined (flour-Sangria-flour-Sangria-flour).
5. Tip the cake mixture into the prepared tin and level the top. Tap the tin a few times on your work surface to release any bubbles and smooth out the batter. Bake in the preheated oven for 45-55 minutes until a wooden skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes before releasing onto a wire rack to cool completely.
6. Once the cake is cool, make the glaze. Simply place the icing sugar in a mixing bowl and add the Sangrai, whisking to create the glaze. Add more or less Sangria depending on how thick or thin you want the glaze to be. Use a little food colouring if required to achieve the desired colour of glaze you prefer.
7. Pour the glaze over the cake, allowing it to drip down the sides. Fill the middle generously with fresh fruit and serve immediately. Enjoy!

#bundtcake #bundtrecipe #summerbaking #partyfood #specialcake #celebratorycake #sangria
A sublime carrot cake from @the.wren.bakery, made with love and Tate & Lyle sugars! 💙

#trustedbythebest #bestcafe #leedscafe #tateandlylesugar #sugareducation #canesugar
Your favourite treats brought together in one muffin... coffee, cake and blackberry crumble!
We hope everyone's eyes are suitably peeled today, because you don't want to miss this latest tip from @elliebakess!
Two of our favourite fruity flavours in one delicious scone triangle! 

Here's how to make them: 

Ingredients 

For the scones

3 tbsp Tate & Lyle Granulated Sugar
Zest of one lemon
175g self raising flour
¼ tsp salt
½ tsp baking powder
45g unsalted butter
80ml milk
1½ tsp lemon juice (squeeze fresh from the zested lemon)
100g blueberries
A little milk, for brushing the scones

For the glaze (optional)
80g Tate & Lyle Icing Sugar
2-3 tsp lemon juice

Method 

Preheat the oven to 200C/390F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, rub the Tate & Lyle Granulated Sugar and lemon zest together.
Add in the flour, salt and baking powder, stirring everything together.
Tip in the butter and rub in until the mixture resembles breadcrumbs.
Separately in a jug, mix together the milk and lemon juice. Pour into the flour mixture and roughly bring together. Add in the blueberries and mix through evenly, bringing the dough together.
Lightly flour your worktop then tip the dough out, squeezing together to form a disc about 1” thick. Cut into eight wedges, then transfer to the prepared baking sheet.
Lightly brush the tops of each scone with a little milk, then bake in the preheated oven for 18-20 minutes until the scones are baked and golden on top.
For the glaze, mix together the Tate & Lyle Icing Sugar and as much lemon juice as required to achieve the consistency you like. Drizzle over the scones and enjoy!
Yet another dessert mash-up... and this time it's Battenburg Blondies!

A delicious marzipan chessboard you can't help but make a move for, it's your favourite cake with an irresistible new texture...

Serves: 16

Ingredients:
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
¼ tsp salt
¾ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes (optional)

Method 

Preheat the oven to 180ºC (fan oven). Line an 8” square loose-bottomed tin with parchment paper and set aside.

In a large microwave-safe bowl, add in the butter and both sugars. Heat in 20-second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.

Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.

Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven.

Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.

Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place. 

Enjoy!

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