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Mississippi Mud Pie<br />
This indulgent, chocolaty pie<br />
is definitely one for a special<br />
occasion. Originating from America,<br />
it’s named after the muddy banks of<br />
the Mississippi River which it is said<br />
to resemble – hopefully in looks and<br />
texture rather than taste!<br />
This recipe uses a pastry base, but if<br />
you can’t be bothered with that I have<br />
seen one version that has a base of<br />
crushed Bourbon biscuits combined with<br />
melted butter, pressed into the tin and<br />
then chilled before adding the filling.<br />
Ingredients<br />
For the pastry case<br />
200g plain flour<br />
2 tbsps caster sugar<br />
100g chilled butter, cubed<br />
2-3 tbsps cold water<br />
For the filling<br />
150g dark chocolate<br />
50g unsalted butter<br />
2 tbsps golden syrup<br />
3 eggs<br />
250g dark muscovado sugar<br />
1 tsp vanilla essence<br />
Method: To make the pastry, sift the<br />
flour, sugar and salt into a bowl. Rub<br />
the cubed butter in with your fingertips<br />
until the mixture looks like breadcrumbs.<br />
Mix the cold water in gradually until the<br />
mixture comes together and can be<br />
formed into a ball. Wrap it in cling-film<br />
and let it rest in the fridge for 30 mins.<br />
Sprinkle flour over a clean surface and<br />
roll out the dough. Use it to line a 23cm<br />
greased flan tin or pie dish. Bake it blind<br />
at 190°C/375°F/gas mark 5 for about 20<br />
mins.<br />
Meanwhile, break up the chocolate<br />
and put it with the butter and golden<br />
syrup into a heatproof bowl over a pan of<br />
simmering water, until melted. Remove<br />
from the heat and allow to cool a little but<br />
not so much it hardens up.<br />
In a separate bowl, beat the eggs,<br />
then add the sugar and vanilla extract<br />
and mix thoroughly. Fold in the chocolate<br />
mixture. Pour the filling into the pastry<br />
shell and bake in the oven, still at<br />
190°C/375°F/gas 5, for about 35 mins<br />
until the filling is set. Leave to cool.<br />
Delicious served with vanilla ice cream<br />
or whipped cream!<br />
Registers <strong>2012</strong><br />
Baptisms<br />
January<br />
22 Evie Louise DAVY<br />
Maria Louise GARTLAND<br />
February<br />
19 Robyn Lillee SMITH<br />
Funerals<br />
January<br />
26 Eileen MEMMOTT (91)<br />
27 Clifford SMITH (97)<br />
February<br />
16 Jack Redman MORRIS (92)<br />
For Weddings and Funerals<br />
You don’t have to be a churchgoer to<br />
have a wedding in church, nor do<br />
you have to be ‘religious’ to<br />
have a dignified and meaningful<br />
funeral service at St Chad’s.<br />
If you live in the Woodseats or Beauchief<br />
area, St Chad’s would be delighted to help<br />
you, whether it is planning the Big Day<br />
or saying goodbye to a loved one. For<br />
weddings please contact St Chad’s church<br />
office. For funerals please tell your funeral<br />
director that you would like to have a<br />
church service.<br />
l If you have recently had a new<br />
baby and would like to celebrate that<br />
baby’s birth with a service in church then<br />
please come to one of our thanksgiving<br />
and baptism mornings at St Chad’s.<br />
The morning will explain the difference<br />
between the two services and give parents<br />
an opportunity to ask any questions.<br />
Please call the church office on 0114<br />
274 5086 if you are interested in attending<br />
and to find out the latest dates.<br />
St Chad’s Church, Linden Avenue, Woodseats<br />
Church Office: 9 Linden Avenue, Sheffield S8 0GA<br />
Tel: (0114) 274 5086<br />
email: office@stchads.org<br />
St Chad’s Church, Linden Avenue, Woodseats<br />
Page 28 website: www.stchads.org<br />
Church Office: 9 Linden Avenue, Sheffield S8 0GA<br />
Page 29<br />
Tel: (0114) 274 5086<br />
email: office@stchads.org<br />
website: www.stchads.org