If you like your sweet treats gooey, chocolatey and a little bit indulgent, this Donal Skehan recipe for Salted Peanut Caramel Mud Pie is one to bookmark. It’s a rich chocolate pudding with a hidden layer of salted caramel running through the middle, finished with a crunchy scattering of homemade peanut brittle. It takes a bit of time and a few stages, but every step is simple, and the result is well worth it for a special occasion, a birthday treat, or just because everyone deserves a proper pudding now and then.
Jump to:
- [Ingredients](#ingredients)
- [Method](#method)
- [FAQs](#faqs)
Salted Peanut Caramel Mud Pie
Serves 8 (V)
Ingredients
For the peanut brittle
- 250g caster sugar
- 75g salted peanuts, roughly chopped
For the salted caramel
- 150g caster sugar
- 100ml double cream
- ½ tsp sea salt
- 75g butter, diced
For the mud pie
- 225g dark chocolate (70% cocoa solids), finely chopped
- 125g butter, diced
- 175g caster sugar
- 1 tsp vanilla extract
- 100g ground almonds
- 6 large eggs, separated
Method
1. Make the peanut brittle first. Grease a large baking sheet with a little oil. Combine the sugar with 120ml of water in a heavy-based saucepan over medium-high heat and bring to the boil. Reduce the heat slightly and let it simmer steadily for about 15 minutes, without stirring, until a golden caramel forms. Swirl the pan gently to help the sugar caramelise evenly.
2. Remove from the heat and stir through the peanuts. Spread the mixture onto the prepared baking sheet and leave to set for about 30 minutes. Once set, break up the brittle and crush it in a pestle and mortar to a rough crumb. Wash and dry the saucepan ready for the caramel.
3. For the salted caramel, combine the sugar with 50ml of water in the saucepan over medium-high heat and bring to the boil. Reduce the heat slightly and cook as before, without disturbing it, until a caramel forms.
4. Remove from the heat and pour in the cream and salt, mixing through. Don’t worry if it bubbles and spits — this is normal. Return the pan to a low heat so any sugar crystals re-melt, then add the butter and stir until you have a smooth, glossy caramel.
5. For the mud pie, preheat the oven to 180°C (350°F) / Gas Mark 4 and line a 20cm springform tin with baking parchment.
6. Melt the chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water.
7. Remove the bowl from the heat and stir in the sugar, vanilla extract and ground almonds. Add the egg yolks one at a time, mixing well after each addition, until you have a thick, glossy batter.
8. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the whisked whites into the chocolate batter until just combined — take care not to knock out the air.
9. Pour two-thirds of the chocolate batter into the prepared tin. Spoon the salted caramel over in an even layer, then cover with the remaining batter.
10. Bake for about 35 minutes, until firm around the edges with a slight wobble in the centre. Remove from the oven and let it cool on a wire rack while still in its tin.
11. Carefully remove the mud pie from the tin and transfer to a cake stand with a lip, to catch any caramel that oozes out while it’s still warm. Scatter over the peanut brittle and serve in generous slices.
FAQs
Can I make this mud pie ahead of time?
Yes. The peanut brittle and salted caramel can both be made a day or two in advance and stored in airtight containers at room temperature (keep the caramel in the fridge and gently warm it before using). The full mud pie is also happy to be made the day before serving — just add the peanut brittle topping just before you serve it, so it stays crunchy.
How should I store leftovers?
Keep any leftover mud pie in an airtight container in the fridge for up to three days. Bring it back to room temperature, or warm it gently, before serving so the caramel centre softens again.
Can I freeze this mud pie?
The mud pie itself freezes reasonably well without the peanut brittle topping. Wrap it well and freeze for up to a month, then defrost fully in the fridge before serving. Make the peanut brittle fresh, or make and store it separately, and add it just before serving for the best crunch.
Is this recipe nut-free friendly?
The peanut brittle is the main nut element and it’s used purely as a topping, so it’s easy to leave off entirely for a nut-free version. The rest of the recipe uses ground almonds in the base, so it isn’t suitable for those with tree nut allergies without further substitution.
What can I use instead of ground almonds?
Ground almonds help give the mud pie its rich, slightly dense texture. If you need an alternative, a fine breadcrumb-style substitute can work in a pinch, though the texture and flavour will be a little different from the original.
You might also like
- Donal Skehan’s Banoffee Cake
- More family baking and dessert recipes from Donal Skehan
Fancy trying more indulgent bakes and family-friendly recipes? Browse our full collection of dessert ideas for more inspiration.
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