​Chocolate Mud Pie

Method

1. You will need a 20cm, round pie dish or tart case. For the base, gently melt the butter and chocolate, then stir in the syrup. Stir the cereal into the chocolate mixture, add the salt, then gently press into the base and up the sides of the pie dish using a metal spoon. Put in the fridge while you make the filling.
2. Warm the cream and sugar in a small pan until steaming, but do not let them boil. Meanwhile, chop the chocolate into small pieces and put in a large bowl. Pour the warmed sweet cream over the chocolate, leave to sit for a minute, then stir gently.
3. Take four to five tablespoons of this mixture and spread it over the base, then transfer to the freezer for five minutes, until set: this will help fill in any holes, which might cause the filling to drench the base.
4. Beat the remaining filling with beaters until the mixture thickens and lightens. Spoon over the filling and put in the fridge for four hours, to set.
5. Serve with whipped cream and a sprinkle of flaky salt or a crushed Crunchie bar (my favourite). This tart will keep for up to two days in the fridge.