About the bake
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.
Method
Step 1:
Preheat the oven to 180°C (160°C Fan, Gas Mark 4) Grease and line a 23cm square tin with baking paper
Step 2:
Mix together the flour, sugar and cocoa in a bowl
Step 3:
Melt the butter and mix this in with the other ingredients using your fingers until it becomes crumbly
Step 4:
Pour the mixture into the tin and using your fingers press it down, ensuring that it fills all of the corners.
Step 5:
Bake for 20 minutes
Step 6:
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.
Ingredients
- 200g Allinson's Plain White Flour
- 200g Silver spoon granulated sugar
- 100g Butter (unsalted)
- 50g Cocoa powder
- 200g Allinson's Plain White Flour
Recipe Reviews
Amazing recipe and easy to follow a classic in my household.
Fantastic recipe. I would advise if using a higher quality or deeper flavoured cocoa powder, to reduce the cocoa to 40g! For the cocoa powder 50g was way too much. Also I found that my oven runs quite hot so adjusted baking time to 15minutes to avoid breaking my teeth lol! 20 minutes for me was just way too crunchy. I think its all about trial and error and you have to take into consideration your own oven/ingredients and find what works best for you. Some people are too quick to blame a recipe and say its bad when really a few a simple few adjustments and using own initiative will work wonders! Great recipe 👌
Went great and tasted like a dream
Very easy recipe turned out perfect
So easy and delicious! Was worried the mixture was too dry but it was perfect once baked. Just like school!
Scrumptious!
Ingredients
- 200g Allinson's Plain White Flour
- 200g Silver spoon granulated sugar
- 100g Butter (unsalted)
- 50g Cocoa powder
- 200g Allinson's Plain White Flour