Admit it when you started school, the dinners weren’t always the best.
For a lot of us, I’d imagine we can recall the long queues waiting for our hot dogs, burgers and chips whilst not being overly concerned about our waist lines, or was that just me.
Remember the puddings? Â Now to be fair they were some of the best concoctions of modern day science.
One favourite that stands out amongst them all, Chocolate Concrete, seriously this stuff was like a brick, and to break it seemed impossible.
We’ve got the perfect recipie to help you relive your school youth and make the perfect slab of chocolate concrete around.
Chocolate Concrete – The Ingredients
You’re going to need the following to make around 1 tin full.
- 200g of plain flour
- 200g of granulated sugar
- 100g butter
- 50g coco
You can pretty much buy all the ingredients from your local super market and it’ll set you back around £3.00 for the lot.
Chocolate Concrete how to make it perfectly
Pre-heat your oven to 180 degrees / Gas mark 4, whilst that’s warming up grab your favourite mixing bowl.
In the mixing bowl add flour, sugar and cocoa mix together.
TIP:Â Ensure the cocoa that you’re using is not hot chocolate powered as this can make them taste very differed.
Melt the butter then add it into your mixing bowl
TIP: Save time by using your microwave to melt the button
Hands on with concrete chocolate
With your fingers mix it all together until it has a crumbly type consistency.
Grease your tin and pour the mixture into it, ensure the mixture is as low as it will go by patting down the mixture.
With your oven thoroughly heated through to 180 degrees place it in the over for 20 minutes, and get set for the smell of baking and chocolate to fill your house.
Finally, sprinkle a little sugar over the top when it comes out and you can serve it either hot or cold.
To make the custard
You’re going to need
- Whole Milk (1 Pint)
- Raspberry Blancmange Mix (146g)
- Caster Sugar (3 tbsp)
- Vanilla Extract (1tbsp)
Empty to the blancmange mix into a heatproof bowl along with the sugar, vanilla and the 15ml of milk until you reach a paste type consistency.
Heat the remains of the milk until its luke warm, ensure you don’t boil the milk.
Add a touch more milk to the paste to loosen then pour it all back into the saucepan and bring it to the boil.
TIP:Â Continuously sit the mixture so it doesn’t get too thick.
Heat for 1-2 minutes until it begins to thicken into a custard and then serve with your chocolate concrete
