Chocolate Concrete

A community recipe by Crafty Cookie

Not tested or verified by Nigella.com

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Introduction

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.

Ingredients

Serves: 6-8

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

Method

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.

Sieve flour and unsweetened cocoa into a large mixing bowl.

Add the granulated sugar and mix well. Add the melted margarine, mix well until fairly stiff.

Press into a prepared 7" tin until flat. Brush the top with water, sprinkle on a little extra granulated sugar.

Bake for about 30 minutes at 350 degrees F, 180 degrees C or gas 4.

Cool slightly in tin before slicing and serving.