Chocolate Concrete & Mint Custard

[notagoodcook]

I have found the recipe for chocolate concrete on this site already, but we use to have it with mint custard - any ideas, i've tried adding some peppermint and green food colouring but it just dosen't taste right!

No ideas - but off to google as you have set off some delicious memories. Only thing I used to like about school dinners

Don't know either but please tell me the recipe for chocolate concrete it sounds lovely!

Nicked this from a food forum:

"hi i was a school cook for 20 years the way we made the mint custard was cornflour @sugar mixed with milk to a paste then pour into boiled milkand stirred to thicken we then added peppermint flavouring to taste you then use green food colouring to colour. Icannot remember the exact quantities you will have to play about with it"

If you scroll down all recipe topics, you find the chocolate concrete one, i'm gonna try it tonight

is this it?

inpired by this thread I have just finished making the chocolate concrete receipe on one of the archieved threads. Result puffed up dripping on the floor of the oven, popped and collapsed into a fatty mess in the pan and dried on the tin - so much so I have just had to throw the whole tin away!!! (I can cook by the way) . Do you think the alledged dinnerlady who's receipe it was was a hoax!

What's chocolate concrete???

We used to call it sh*t with sugar on when we were at school - it's that hard, square chocolate pudding much beloved of school dinner ladies, and usually served with either pink or mint custard.

Nope, still doesn't ring any bells!!!

Just seen this thread. If anyone is intersted in the recipe for chocolate concrete - aka Australian Crunch here goes:

3oz Sugar
3oz Coconut
2oz Cornflakes
5oz Plain flour
2tbsp Drinking Chocolate
6oz Margarine
For the topping:
8oz Icing sugar
2tbsp Drinking Chocolate

Melt the margarine in a saucepan. Mix all dry ingredients together in a bowl (it's better if you slightly crush the cornflakes first), add melted margarine and mix well. Grease a 7.5 inch square baking tin. Turn mixture into tin and press down firmly, bake in the centre of a pre-heated oven (Gas Mark 5, 190C) for 20-25 minutes. Leave to cool. Mix the icing sugar and drinking chocolate with a few drops of water to make a thick iced topping, when completely cold spread the topping evenly over the top and place in the fridge to set. When set cut into even squares.

I've been reminicing about 1970s school dinners all week so am planning to make this - complete with peppermint custard - tomorrow. I intend to mix a bit of cocoa with the drinking chocolate though - I'll let you all know how it goes

Well if you'd told me chocolate concrete was Australian Crunch I coulda helped you ages ago....

My day job is admin in a school catering department. Cornflake tart, anyone? Coconut shortbread? Jam roly poly? Spotted dick? Chicken Pie? Lamb stew and dumplings? Never seen mint custard on the menu though. Shall I ask Head Chef on Monday?

200g/8oz margarine
125g/5oz caster sugar
75g/3oz desicated coconut
50g/2 1/2oz cornflakes crushed greased swiss roll tin
1x15ml/1tbsp cocoa 190 c/375 f/ gas 5
125g/5oz self raising flour

method

melt marg in a pan over a low heat then gradually work in all dry ingredents
press firmly into the swiss roll tin bake in oven for 30 mins.
cut into pieces while warm, then coat with melted chocolate if reqired

MINT CUSTARD

300 mls Milk
20 grms Cornflour
2 Tbsp Caster Sugar
Peppermint Extract
Green Food Colouring

1.Measure 300mls milk into a jug
2.In a small bowl mix together the sugar and cornflour and several tablespoons of the milk to make a smooth paste.
3.Place the milk in a pan and add the cornflour and sugar paste. Stir well to combine and slowly bring to the boil stirring all the time.
4.As the mixture thickens add the peppermint extract to taste and add the food colouring.