Thanksgiving: Mississippi Mud Meets Alabama Fudge Rock

With Thanksgiving right around the corner, today we are jumping across the pond again with a tasty sweet treat concocted by our food editor, Alana. If your mouth isn’t watering looking at the photos then it surely will be when you read the recipes. This is a fusion of two great desserts, Mississippi mud pie and Alabama fudge rock pie, which Alana first tasted as a child. Clearly it made a big impact. Chocolate, mini marshmallows, brownie.  It’s two desserts for the making effort of one and that can only be a good thing. We’ll be waiting for you in the kitchen.


Start by making the brownie. Preheat your oven to 180C. Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water. In a separate bowl, mix together the flour, cocoa powder, baking powder, sugar and pecans. Pour in the molten chocolate and stir well to combine. Add the eggs and stir until you have a smooth batter.

Pour into a lined baking tray and bake for 30minutes, they should still be slightly gooey. Allow to cool in the tray before breaking up into chunks.

Melt the chocolate and 300ml of the cream together in a heatproof bowl over simmering water. Set aside to cool.

To make the biscuit base, crush the bourbons and mix with the melted butter.
Whip the remaining cream together with the vanilla and icing sugar for the mousse and fold in the cooled melted chocolate until uniform in colour.

Line your cake tin(s) and press a layer of biscuit crumb in the bottom. Either pipe or spoon a layer of mousse, top with some brownie chinks, then another layer of mousse. Press some marshmallows and chocolate chunks into the mousse and top with a final layer of mousse. Refrigerate for a few hours or overnight before grating some white chocolate over the top. Remove from fridge 10 minutes before serving.


Makes 8 individual or one 20cm pudding

You will need
A loose-bottomed cake tin or create molds using a kitchen roll cut into 3, lined with waxed baking parchment
4 large handfuls mini marshmallows
50 70% cocoa chocolate, chopped
Grated white chocolate

For the brownie
125g unsalted butter
100g 70% cocoa chocolate, broken into pieces
45g cocoa powder, sifted
35g plain flour, sifted
1tsp baking powder
160g light brown muscovado sugar
100g chopped pecans
2 large eggs, beaten

For the mousse
800ml double cream
300g 70% cocoa chocolate
6tbsp icing sugar
Seeds of 1 vanilla pod or 1tsp vanilla extract

For the biscuit base
250 bourbon biscuits
75g melted butter

LifestyleCharlotte Jacklin