Simon Rimmer serves up a delicious Mississippi mud pie dessert to mark American independence day on Sunday Brunch.

The ingredients for the base: 225g crushed bourbon biccies and 90g melted butter.

For the filling: 175g chocolate, 175g butter, 4 eggs, 175g muscavado sugar and 200ml double cream.

For the fudge topping: 150g chocolate,15oml cream, 45g syrup and 175g icing sugar.