Classic Chocolate Concrete Recipe with Pink Custard
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 250g Plain Flour (2 Cups)
- • 250g Granulated Sugar (1.5 Cups)
- • 125g Unsalted Butter (0.5 Cup)
- • 75g Cocoa (3/4 Cup)
- • 600ml/1 Pint whole milk
- • 2-3 tablespoons Caster Sugar (depending on taste preference)
- • 1 Packet of Strawberry or Raspberry Blancmange (we use Pierce Duff’s 35g packet)
Preparation Steps
Preheat the oven to 160C/320F
Grease a 20cm square tin with butter
Mix the dry ingredients together
Melt the butter in a microwave safe bowl or on the stovetop
Pour the butter into the dry ingredients. Mix together. It will be very dry but slowly the wet butter will mix through.
Pour the wet crumbs into the greased tin and smooth down with the back of a large spoon until it is totally compacted.
Bake in the oven for 20 minutes. It will still be soft when removed from the oven but will harden up as it cools.
Allow to cool in the tin and then turn out and slice.
Eat as is, or serve with pink custard.
Mix the packet and sugar together
Pour in a little of the milk and whisk so the powder is dissolved
Gently heat the rest of the milk on the stovetop until hot but not boiling
Add the mixture to it and continue to stir while it thickens. Serve.