Chocolate Concrete Pudding Recipe
Old Fashioned School Dinner Chocolate Crunch
Good old Chocolate Concrete Pudding Recipe also known as chocolate crunch or tiffin was a popular school pudding in the 1970's.
I've seen a number of variations to this chocolate pudding recipe. Some recipes use egg, some exclude the broken biscuits/cookies. As the name suggests the baked result should set to be extremely hard although many people report that the chocolate concrete turns out differently every time - somtimes hard and sometimes softer. It's popular to serve it with custard as this softens it up a bit and seems to reminds people of their school dinners. Makes about 24 chocolate concrete blocks.
Chocolate Concrete Pudding Recipe Ingredients
- 75g butter
- 50g lard (white fat)
- 50g castor sugar
- 150g plain flour
- 25g cocoa
- 50g biscuit crumbs
- 350g icing sugar
- 30g cocoa
- 20cm x 30cm swiss roll tin, greased
How To Make Chocolate Concrete
- Preheat the oven to 180 C /
- Beat the fats together really well, then add the sugar.
- Sieve the flour with the cocoa and work into the butter mixture with the finely crushed biscuits.
- Spread evenly in the greased tin, using a palette knife.
- Bake for 25 minutes.
- Cut up the biscuits straight away while still warm, making about 24 pieces.
- Cool in the tin.
- Sieve the icing sugar and cocoa into a bowl.
- Slowly mix in just enough water to make a spreading consistency.
- Pour all the icing on to the centre of the biscuits in the tray then with a palette knife, spread it over the surface.
- Carefully life the biscuits on to a wire tray.
- When the icing has set, trim the edges with a sharp knife.
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