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CHOCOLATE CONCRETE

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Serves: 6-8

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This was a favourite pudding of mine at school. A friends mother (who was a school cook) kindly gave me her schools recipe. Best eaten warm as cold it can be a bit too hard, and hot, far too soft. Smothered in custard it is superb, especially chocolate peppermint custard. It can be made in a round tin and cut into slices or in a square tin and cut into squares (this is the traditional style) Keeps well for a couple of days in an air tight container in the top of the fridge.

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Ingredients

  • 8 oz all-purpose flour
  • 2 oz unsweetened cocoa
  • 4 oz granulated sugar
  • 4 oz melted margarine

Method

  1. Sieve flour and unsweetened cocoa into a large mixing bowl.
  2. Add the granulated sugar and mix well. Add the melted margarine, mix well until fairly stiff. 
  3. Press into a prepared 7" tin until flat. Brush the top with water, sprinkle on a little extra granulated sugar.
  4. Bake for about 30 minutes at 350 degrees F, 180 degrees C or gas 4.
  5. Cool slightly in tin before slicing and serving.

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