CHOCOLATE CONCRETE

6 oz flour
4 oz margarine/butter
4 oz castor sugar
1/2 oz unsweetened cocoa powder

Put all ingredients in a bowl and mix thoroughly until a crumbly texture is achieved. Transfer the mixture to a shallow baking tin, press it down firmly and smooth the surface (ideal thickness 3/8" to 1/2").

Bake at gas mark 6 (400 deg.C) for 10-15 minutes.

Source: Romiley Literary Circle

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CHOCOLATE CONCRETE

8 oz plain flour
2 oz unsweetened cocoa powder
4 oz granulated sugar
4 oz melted margarine

Sieve flour and cocoa powder into a large mixing bowl.
Add the granulated sugar and mix well.
Add the melted margarine, mix well until fairly stiff.
Press into a prepared 7" tin until flat.
Brush the top with water, sprinkle on a little extra granulated sugar.

Bake for about 30 minutes at 350 degrees F, 180 degrees C or gas 4. Cool slightly in tin before slicing and serving.

This was a favorite pudding of mine at school. A friends mother (who was a school cook) kindly gave me her schools recipe.

Best eaten warm as cold it can be a bit too hard and hot far too soft. Smothered in custard it is superb, especially chocolate peppermint custard.

It can be made in a round tin and cut into slices or in a square tin and cut into squares (this is the traditional style)

Keeps well for a couple of days in an air tight container in the top of the fridge.

Source: Crafty Cookie / Nigella.com