This is the recipe the Husband has been asking and asking for. Remember it? A hunk of hard chocolate deliciousness, smothered in the custard of choice. Happily, it’s so flippin EASY to make, it’s not really any wonder we all had it so often. I make it with a certain Pink 4yr old, and am only allowed to do the heavy mixing bit. It still takes less than ten minutes to get it into the oven.
So – here it is, the original real life genuine School Dinners 1970’s Chocolate Concrete recipe…
Time needed – 10 minutes prep (even when assisted by 4yr old), 45 minutes cooking.
• 160g/5 1/2 oz Butter
• 1 Egg
• 25g/1 oz Cocoa powder
• 225g/8 oz Self Raising flour
• 175g/6 oz Granulated sugar
Pre heat oven to gas mark 3/170ºC (160ºC fan)
Melt the butter in a pan – do NOT let it bubble and/or burn!
In a large bowl mix all the dry ingredients together, so it looks like chocolate flour.
Make a well in the centre, and pour in the melted butter. Beat well (small hands will need help here) to combine.
Beat the egg and gently stir into the flour mixture.
Put the greasy doughy mixture into a greased 30cmx18cm (12″x7″) baking tray, gently press into the corners and flatten into the tin (the mix is quite stiff, and I often cheat and use 2/3 of a bigger tin. It holds it’s shape quite happily).
Brush with water and sprinkle with sugar.
Place in the top half of the oven for 45 minutes.
Remove from oven and allow to cool for 5 mins, then cut into required slices/pieces/hunks/slabs and place on a wire tray to cool.
You can eat it as it is – but if you want to be authentic, it really needs the School Dinners Pink Custard for true Comfort Pudding lushness.
If you really do need the recipe for a school, here’s an old one I found for 100 people:
5lb 4oz (84oz) self raising flour
4lb (64oz) margerine
3lb (48oz) sugar
5oz Cocoa Powder
1. Mix Flour, Sugar & Cocoa Powder together
2. Melt Margerine but don’t let it boil, only melt
3. Pour into flour, sugar, cocoa you’ve already mixed well
4. Add Eggs slowly until you get the right consistency