Chocolate Concrete

Cup of Yum
1. Preheat the oven to 180C (350F) or 160C (325F) if you are using the fan setting. Line a square tin with baking paper and grease with butter or spray with cake release.
2. Add the flour, sugar and cocoa powder into a mixing bowl and use a fork to stir together. You can also sift the dry ingredients into your bowl. Make sure the mixture is a uniform brown color without any lumps.
3. Melt the butter (in a pan or use the microwave) and pour into the bowl. Stir using a fork then use your hands to rub the butter into the dry ingredients until you have a crumbly, wet sand texture.
4. Tip the mixture into your prepared tin and spread out. Place your hand inside a sandwich bag and press down hard to flatten the mixture or use the back of a spoon. It needs to be packed down into an even layer.
5. Bake for 20 minutes. Straight away mist the hot chocolate concrete cake with a little water (I use a spray bottle) and sprinkle with the sugar.
6. I like to slice the crunch cake while it is still a little warm. I cut mine into triangle shapes but you can cut into squares or whatever you like. Cool on a wire rack and grab a slice as a sweet treat or serve with pink custard.
7. Keep the chocolate crunch in an airtight container (a metal cake tin) for a few days – in my experience it magically disappears as soon as it is sliced!

Pink Custard just like School!

1. Heat the milk until warm - don’t allow it to come to boiling point. Put the blackmange powder and sugar into a saucepan. Add a splash of warm milk and stir well to make a paste.
2. Gradually add the rest of the milk, stirring well. Heat the pink custard mixture on the stove over the lowest heat setting, stirring constantly, until it starts to thicken.
3. If your custard is still a little lumpy then pass it through a fine sieve. Serve immediately – if the custard starts to cool it will form a “skin”.