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2012-04

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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

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