Do you know what chocolate concrete is?
Growing up in Lincolnshire this was an absolute staple “pudding” both at home and school, so imagine my surprise when deciding to make it one day in the early 2000s and being baffled that my husband, from North West England, had never heard of it. Even more surprisingly, back then even the internet had nothing. The nearest it could suggest was some sort of rocky road thing that was nothing like chocolate concrete.
I even asked my mum for a recipe as she had made it so well in my childhood, but from memory she either gave me one that didn’t work very well or she no longer had one (I must find out, but either way I remember my quest for a chocolate concrete recipe was long from being over).
I remember being slightly puzzled that no one had ever uploaded a recipe for it to the internet, but I was still under the impression that it was widely known. It wasn’t until a few years later when Facebook was in its infancy I remember seeing a post in a group for my ex-primary school discussing the fact that outside of our area no one has ever heard of chocolate concrete. It was a bit like finding out that apple pie was a regional thing!
Thankfully, today there seems to be an assortment of chocolate concrete recipes online. However, they are not all equal and it appears the name may be used for several variations of different puddings.
Chocolate concrete to me is basically like a chocolate shortbread, and after years of searching and tweaking I’ve finally got a recipe that resembles what I remember. If you would like to try it out, here it is.
(I have included both metric and oz as my original recipe works in ounces)
– Makes 9-12 pieces in a 20cm tin
6oz / 170g softened butter
6oz / 170g plain flour
6oz / 170g granulated sugar plus extra to sprinkle
2oz/ 56g cocoa powder
1 tsp vanilla essence
- Preheat the oven to 180 C or 160 C (fan)
- Grease a 20cm baking tin.
- Combine the softened butter with the sugar with a handwhisk until fluffy.
- Add in the dry ingredients, sifted, plus the vanilla essence. Once fully combined, the mixture should lift off the bowl onto the whisk cleanly.
- Press the mixture into the tin and spread so the coverage is even. Bake on the middle shelf for 20 mins. After this time, take out and check, the mixture may be bubbling and not fully set but we want to avoid it burning. If a knife comes out clean, remove from the oven and leave to set. If the knife is not clean, check every 5 minutes being careful to avoid any burning.
- Leave to cool and set for at least 20 mins. Sprinkle with sugar and cut into squares. Can be served with custard or simply on its own with a cup of tea. Perfect!