I had been fancying this for ages! Used to love it at school with pink custard. Always shot off the plate when I tried to cut it with spoon though lol! Anyway I found a recipe and made some today, it was perfect. Yum yum. 
Chocolate concrete mmmmmm!
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arcanegirl
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Yup i remember pink custard, didnt like it much though lol
x-kirsty-x
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whats chocolate concrete?? we used to have this chocolate cake with sugar all over it and it was gorgeous, not sure if its the same thing!! 
we had pink custard too, mmmmmmm!!!
we had pink custard too, mmmmmmm!!!
x-kirsty-x
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whats millionaire shortcake? lol, im clueless! im dying to find out what that cake was now that i used to have!!
i loved the school cake, it was a sponge cake with strawebrry jam and cococnut sprinkled on top cant find it anywhere but gregs the bakers sell something like it only its a square with the jam n coconut all round n its just not the same.
Did yous find that school custard was always bit watery compared to ambrosia?
Did yous find that school custard was always bit watery compared to ambrosia?
hannahbet20
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maybe we can ask our kids to get us some doggy bags when they go to school ha ha 
nothing better re heated school dinners yum yum.
nothing better re heated school dinners yum yum.Thought you might want this
Chocolate Crunch
Ingredients:
4 oz semi-sweet or milk chocolate
4 oz white chocolate
8 Tbsp (1 stick) butter
1/2 cup whipping cream
1 cup chopped nuts
2/3 cup chopped dates
1/2 pound lady fingers, coarsely crushed
Preparation:
Line the bottom of a round cake pan with parchment paper. Butter it or spray with a non-stick baking spray.
Break the chocolate into small pieces. Place the semi-sweet or milk chocolate in one bowl and the white chocolate in another. Add 4 tablespoons of butter to each. Stand the bowls over pans of hot water until the chocolate and butter have melted, stirring occasionally, or melt them in a microwave oven. Place the bowls on the counter and stir half the cream, nuts, dates and crushed cookies into each.
Spoon the darker chocolate mixture into the pan and spread level with the back of a spoon, pushing the mixture down into the corners. Top with the white chocolate mixture. Cover with foil or plastic wrap and chill until set. Remove from the pan and serve cut into slices.
Chocolate Crunch
Ingredients:
4 oz semi-sweet or milk chocolate
4 oz white chocolate
8 Tbsp (1 stick) butter
1/2 cup whipping cream
1 cup chopped nuts
2/3 cup chopped dates
1/2 pound lady fingers, coarsely crushed
Preparation:
Line the bottom of a round cake pan with parchment paper. Butter it or spray with a non-stick baking spray.
Break the chocolate into small pieces. Place the semi-sweet or milk chocolate in one bowl and the white chocolate in another. Add 4 tablespoons of butter to each. Stand the bowls over pans of hot water until the chocolate and butter have melted, stirring occasionally, or melt them in a microwave oven. Place the bowls on the counter and stir half the cream, nuts, dates and crushed cookies into each.
Spoon the darker chocolate mixture into the pan and spread level with the back of a spoon, pushing the mixture down into the corners. Top with the white chocolate mixture. Cover with foil or plastic wrap and chill until set. Remove from the pan and serve cut into slices.
Actually this one is better
Chocolate Concrete
8 oz Plain flour
2 oz cocoa (or drinking chocolate - plain or flavoured)
4 oz sugar
4 oz melted butter
Mix all dry ingredients together
Add melted butter and mix together
Put into a 7-inch greased tin and cook - gas mark 3 for approx 45 minutes.
Here's another version:
12 ozs Plain Flour
1 tsp Baking powder
1oz Cocoa
10ozs margarine
10ozs sugar
1 egg
Beat all together. Turn into lined tin.
Bake 25 minutes at 180/4Gas
Chocolate Concrete
10 and a half oz flour
8 and threequarters oz margarine [hard]
8 and threequarter oz white sugar
1 oz cocoa
1 egg
Melt the marg. and add dry ingredients. Add the egg. Press into a greased shallow tin. Brush with water and sprinkle with sugar.
Gas mark 1. Electric 275 deg.F for 20 mins. Circa. 1951.
another version:
Chocolate Cracknel
3 3/4 ozs of Puffed Wheat
3 1/2 ozs of Margarine
10 ozs golden syrup (I presume golden)
1 1/4 ozs of cocoa (I presume powder)
5 ozs of Dried Milk
Melt margarine and syrup together till clear then add dry ingredients, keep on heat till glossy.
Warm wheat then pour on liquid. I remember that you had to let it set then the cooks would serve it with little balls of cyclinder shape ice cream.
Chocolate Tiffin (also known as Chocolate Concrete)
(makes one cob)
4 oz butter or margarine
1 tablespoon sugar
2 tablespoons drinking chocolate
1 tablespoon golden syrup
2 tablespoons raisins
8oz Rich Tea or plain biscuits
5oz Bournville or good quality milk chocolate
Melt the butter and sugar with the syrup in a large pan. Add the raisins and drinking chocolate and bring to the boil. Allow to bubble gently for two to three minutes to thicken a little. Meanwhile, crush the biscuits with a rolling pin. Alternatively, you can grind them in a food processor to give crumbs, depending on whether you prefer a smooth or chunky effect. Don't leave the biscuit pieces
too large, however, or the finished slab will tend to break up when cut. Mix the crumbs well into the melted mixture, coating thoroughly, press into a lined 7ins by 11ins shallow Swiss roll tin and level out, pushing down the mixture well. Melt the chocolate carefully and spread over the top. Leave to set in a cool place then cut into
15 or 24 pieces with a sharp knife. (Other curious names for this recipe include rocky road squares, chocolate concrete or the rather dubious sounding cement!)
Chocolate Concrete
8 oz Plain flour
2 oz cocoa (or drinking chocolate - plain or flavoured)
4 oz sugar
4 oz melted butter
Mix all dry ingredients together
Add melted butter and mix together
Put into a 7-inch greased tin and cook - gas mark 3 for approx 45 minutes.
Here's another version:
12 ozs Plain Flour
1 tsp Baking powder
1oz Cocoa
10ozs margarine
10ozs sugar
1 egg
Beat all together. Turn into lined tin.
Bake 25 minutes at 180/4Gas
Chocolate Concrete
10 and a half oz flour
8 and threequarters oz margarine [hard]
8 and threequarter oz white sugar
1 oz cocoa
1 egg
Melt the marg. and add dry ingredients. Add the egg. Press into a greased shallow tin. Brush with water and sprinkle with sugar.
Gas mark 1. Electric 275 deg.F for 20 mins. Circa. 1951.
another version:
Chocolate Cracknel
3 3/4 ozs of Puffed Wheat
3 1/2 ozs of Margarine
10 ozs golden syrup (I presume golden)
1 1/4 ozs of cocoa (I presume powder)
5 ozs of Dried Milk
Melt margarine and syrup together till clear then add dry ingredients, keep on heat till glossy.
Warm wheat then pour on liquid. I remember that you had to let it set then the cooks would serve it with little balls of cyclinder shape ice cream.
Chocolate Tiffin (also known as Chocolate Concrete)
(makes one cob)
4 oz butter or margarine
1 tablespoon sugar
2 tablespoons drinking chocolate
1 tablespoon golden syrup
2 tablespoons raisins
8oz Rich Tea or plain biscuits
5oz Bournville or good quality milk chocolate
Melt the butter and sugar with the syrup in a large pan. Add the raisins and drinking chocolate and bring to the boil. Allow to bubble gently for two to three minutes to thicken a little. Meanwhile, crush the biscuits with a rolling pin. Alternatively, you can grind them in a food processor to give crumbs, depending on whether you prefer a smooth or chunky effect. Don't leave the biscuit pieces
too large, however, or the finished slab will tend to break up when cut. Mix the crumbs well into the melted mixture, coating thoroughly, press into a lined 7ins by 11ins shallow Swiss roll tin and level out, pushing down the mixture well. Melt the chocolate carefully and spread over the top. Leave to set in a cool place then cut into
15 or 24 pieces with a sharp knife. (Other curious names for this recipe include rocky road squares, chocolate concrete or the rather dubious sounding cement!)
If you fancy Chocolate custard the an easy way is to get a pack of Blanmonges mixes (they come in box of 4) of Strawberry,Choc ,vanilla and banana,all you do is make it and dont let it set use as custard,hope you dont mind all I have wrote
Bex
Ps) If you wnat any recipe give me a shout.
i have the strawberry one with coconut
Bex
Ps) If you wnat any recipe give me a shout.
i have the strawberry one with coconut
