Chocolate Concrete and Pink Cement

Also known as chocolate crunch and pink custard, this was a favourite dessert/afters when I was at school. It's quick and easy to make, and tastes awesome

Cooking Time

Ingredients

• 200g plain flour
• 200g granulated sugar
• 100g butter
• 50g cocoa powder
• 1 pint milk
• 1 packet pink blancmange mix (raspberry, every time)
• 2 tbsp sugar

Method

1. Pre-heat the oven to 180c
2. Grease a baking tin
3. Mix the flour, sugar and cocoa together in a mixing bowl
4. Melt the butter in a pan, or in the microwave
5. pour the butter into the bowl
6. Use your fingers to mix it until you get a crumble like mixture
7. Pour into the baking tin
8. Pat it down so it compacts
9. Place in the oven for 20 minutes
10. Sprinkle a little sugar on top
11. Serve immediately if you want it to be soft, leave to rest if you want it to harden

For the Custard:

1. Empty the blancmange packet into a heat-proof bowl
2. Add the sugar
3. Add 3 tbsp milk and mix to form a paste
4. Warm the remaining milk in a pan, but do not boil
5. Pour a little of the milk onto the base and give it a good mix
6. Pour the pink stuff into the warmed milk and then bring to the boil
7. Stir continuosly (or it'll burn)
8. Simmer for a minute
9. Pour over the chocolate concrete and serve immediately