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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

    Icing

  • 350g icing sugar
  • 30g cocoa

  • 20cm x 30cm swiss roll tin, greased

How To Make Chocolate Concrete

  1. Preheat the oven to 180 C /

  2. Beat the fats together really well, then add the sugar.

  3. Sieve the flour with the cocoa and work into the butter mixture with the finely crushed biscuits.

  4. Spread evenly in the greased tin, using a palette knife.

  5. Bake for 25 minutes.

  6. Cut up the biscuits straight away while still warm, making about 24 pieces.

  7. Cool in the tin.

  8. Sieve the icing sugar and cocoa into a bowl.

  9. Slowly mix in just enough water to make a spreading consistency.

  10. Pour all the icing on to the centre of the biscuits in the tray then with a palette knife, spread it over the surface.

  11. Carefully life the biscuits on to a wire tray.

  12. When the icing has set, trim the edges with a sharp knife.




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