Chocolate Concrete, Chocolate Crunch whatever you call it during your school days this retro bake is a true childhood favourite. This treat is delicious served hot, cold or drizzled in retro pink custard. Check out our simple Pink Custard recipe if you choose the latter option, it's a real blast from the past.
Preheat the oven to 180°C (160°C Fan, Gas Mark 4) Grease and line a 23cm square tin with baking paper
Mix together the flour, sugar and cocoa in a bowl
Plain White Flour
Granulated Sugar (We Like Silver Spoon)
Melt the butter and mix this in with the other ingredients using your fingers until it becomes crumbly
Pour the mixture into the tin and using your fingers press it down, ensuring that it fills all of the corners.
Once removed from the oven finish with a sprinkling of granulated sugar and serve with custard. For a real retro feel try our pink custard recipe.
The easiest way to follow a recipe
21 August 2018
Although after reading the reviews I choose to tweek it slightly.
I used Cadbury’s FREDO hotchoclate, a teaspoon of baking powder and an extra splash of milk to Combine the mixture slightly more but not completely.
Also baked it at 160degrees for a couple of mins longer untill I was happy with it.
And the finished product was amazing 👌🏻
06 October 2017
I found this was a good recipe and it looked exactly like the site photo above including the crumbs.. The grandchildren enjoyed this just as much with custard as without. No doubt it will become a favourite. It had a lovely chocolate taste which the kiddies loved, yet some older members of the family said it was a tad too much for their tastebuds.
I used Bournville cocoa so if you know that others may prefer less of a chocolate taste I suggest using a different brand. I would bake this again as it's a quick and easy traybake to make.
24 September 2017
I found this bake very crumblier also thought too much cocoa family liked it with custard.
05 September 2017
This is nothing like the bake I had at school. It is half inch thick as plain flour is used, and it won't rise. There's too much cocoa used and the melted butter isn't enough moisture to bind mixture I had to add some milk to bind mixture together. Very dissapointed. Am going to try again with self raising flour and less cocoa might even add an egg instead of milk
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