Every mum deserves a treat on Mother’s Day, and you can surprise her with a delicious cake that takes less than 20 minutes to prepare.
Hairy Bikers Dave Myers and Si King were best known for travelling the country to discover the best culinary secrets, and in their cookbook ‘Mums Know Best’ they spoke with British mothers to find some of the tastiest recipes.
In an interview with the Mirror in 2011, Dave and Si highly recommended baking a ‘mud pie’ chocolate cheesecake for Mother’s Day as they learned the recipe from a “lovely lady” named Jayne Rawlings, an army major from Lincoln whose own mother taught her how to make this cake.
Si said: “This is an amazing pudding recipe that Jayne’s mum used to cook for her family and Jayne still makes today.
“The family called it mud pie because … well, it looked like mud! It’s an original and Jayne says she has never seen anything like it in any cookbook.”
READ MORE: Make Dave Myers’ favourite dinner of ‘comforting’ mince stew and dumplings
Instructions
To begin, make the biscuit base. First, place the biscuits in a sandwich bag and crush them with a rolling pin or another heavy object, until they are fine crumbs.
Then place a pan on the stove and gently melt the butter. Once the butter has fully melted, add the crushed biscuits to the pan and mix together.
Once the mixture is fully incorporated, tip the mixture into a flan dish and evenly smooth the surface with a fork or spoon. Set the biscuit base aside for now to cool.
Break the chocolate into small pieces and place in a bowl over a pan of simmering water on a low heat, making sure the bowl does not touch the water.
Stir the chocolate until it has fully melted and then add in the coffee to the mixture. Once ready, take off the heat and set the chocolate aside to cool.
Pour the milk into the pan and also add the marshmallow. Place on a low heat and stir until the marshmallows melt into the milk and becomes a gooey mixture,
Once the marshmallows have fully melted, remove from the heat and carefully add the marshmallow mixture to the melted chocolate mixture. Stir in one tablespoon at a time of the marshmallow mixture until it is fully incorporated.
In a mixing bowl, pour in the cream and whip it into soft peaks, but make sure not to over stir.
Dave Myer wrote: “Don’t whip the mixture too much. You’ll be able to feel once it starts to go. If you over-whip it, it’ll go too thick. I like to use the old-fashioned hand whisks, the ones where you turn the handle. They’re brilliant.”
Then, add the cream to the chocolate and marshmallow mixture. Pour the chocolate filling onto the biscuit base and leave it on the fridge for up to eight hours or overnight to set.
Your delicious cake for Mum will be ready in the morning, just in time for Mother’s Day.
