Have you ever tried Chocolate concrete? Aka Chocolate Crunch? you will answer either Yes or No.
So what is it?
Well I think if your of a certain age you might remember this treat of a pudd that was served up at school accompanied with pink custard or green peppermint Custard., and I must admit back in the day the dinner ladies/Cooks were legendary,the meals they produced were delishhhhh and even better was that my piece of cake only cost me 5p,what a bargain (think I’m really showing my age).
So me and my school friends lunch time strategy was to spend as little as possible on dinner and then gorge on cake,
I’m not really sure if it is a Brummie thing or Uk wide but at times when I’ve asked people who didn’t grow up in Birmingham about chocolate concrete they have looked at me blankly as if to say ” what are you on about” .
So the best way to describe it is that it is similar to Chocolate Shortbread that you need a pneumatic drill to break.
It can break a spoon, take an eye out if it shoots across the room (it actually never did, slight exaggeration) And the recipe was top secret, nobody knew how to make, I always imagined the recipe been kept in a safe and dinner ladies across brum being sworn never to reveal the secret of the Chocolate Concrete.
So I know your now intrigued right…….
If you want to give this a try here is a little tutorial on how to make this chocolatey treat, it’s super easy and even a baking novice will find it easy and since it’s nearly Easter I’ve pimped it up with some Cadburys Creme eggs Which will give a slightly chewer texture but omit the cream eggs if you like.
So have fun baking this Easter and feel free to share your pics and tell me what was your fave pudd at school?
350g/12oz Self Raising Flour
225g/8oz Caster Sugar
225g/8oz butter (I used unsalted but whatever is your oreference)
25g/1oz Cocoa Powder (I love Green and blacks) but any cocoa will do
6 Cadburys Creme Eggs
Baking tray/Brownie tin
Small saucepan or microwaveable bowl
Grease proof paper or Baking parchment
- Line your baking tin with your greaseproof paper
- Weigh out your ingredients and mix all the dry ingredients together
- Melt your butter either in the microwave or in a pan on your cooker top
- Add the melted butter to your dry ingredients, you now need to mix until the butter is fully combined and the texture resembles wet sand
- Then tip your mix into the baking tin and using the back of a metal spoon press into the tin, splash the mix with a little cold water
- Cut your cream eggs in half and arrange on top of your mix
- Pop in the oven, middle shelf for approx 30 mins this is on Gas 4, 180c, 160c Fan , 350f
- Allow to cool in the tin for 5 minutes then cut your portions while warm while still in the tin, some like to eat warm but for full impact allow to cool
- When cool remove portions from the tin, pop the kettle on make a brew and enjoy