A delicious traditional British school dinners pudding loved by many and still going strong.This entertaining biscuit-cake goes 'clunk clunk' when tapped off the side of your plate but the insides taste like a delicious rich brownie biscuit. Soften the edges by dunking in your tea, coffee or hot chocolate, after all it is called concrete cake!
Mix well. It will look like thick clumps but eventually will mix into crumbs. Use your spoon to break up the lumps.
Tip the crumb mix into your baking tin and press it all down into a firm even slab.
Bake in the middle rack of your oven for around 25 minutes. [Bake for 20 minutes if you prefer a softer texture, and for a firmer texture bake for 25 minutes.]
Chocolate concrete will be soft and a little crumbly when it comes out of the oven but will firm up when cool. Score into 12 pieces whilst still warm.
Sprinkle a little granulated sugar over the top after marking into pieces.Leave to cool in the pan before removing and breaking the pieces apart.
Pop the kettle on and enjoy!
Notes
Nutritional data is provided for guidance only and is not an exact calculation as ingredients vary.
Store chocolate concrete in a biscuit tin or jar for up to 7 days, perhaps longer. If it has gone slightly stale or soft it can be placed back in the oven at the baking temperature for 10-15 minutes, or until just warmed through.
Enjoy warm or leave to harden up.
Pieces can be frozen for up to 3 months if well wrapped.