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.
- 8 ounces all-purpose flour
- 2 ounces unsweetened cocoa
- 4 ounces granulated sugar
- 4 ounces melted margarine
Chocolate Concrete is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.