Try typing school puddings into the search bar and select chat, or all the site. If that doesn't bring it up try typing in school dinners.

There have been lots and lots of questions and answers on this subject.

I used to love chocolate crunch and chocolate custard. Found a fab recipie for it a few years ago and promptly lost it.

Probably a good job looking at my figure.

I thought I was reasonably inteligent but I am unable to find YSL's Chocolate crunch Help

I have been searching for years to find that recipe but to no luck. I posted on here about two years back asking for it but had no luck then either. Will be hopeing for better luck this time.

I think this is the stuff, otherwise known as Chocolate Concrete?

Chocolate Crunch

200g margarine
185g sugar
30g cocoa
280g self raising flour
1 egg, beaten
Few drops Vanilla essence

Melt margarine in a saucepan and add thevanilla essence

Mix sugar, cocoa, & flour and add to the margarine.

Add the beaten egg and mix in.

Press mixture into greased swiss roll tin, brush the top lightly with water and sprinkle with sugar.

Bake in a slow oven 150C for 15-20 minutes.

Remeber to cut it before it while still warm.

I'm a primary school cook and this is the actual recipe we use in school - they love it (scaled down from 96 portions to 24) and parents still ask us if they can have some!

Chocolate Crunch

260g margarine
260g sugar
1oz cocoa or drinking chocolate
200g plain flour
200g wholemeal flour
1 egg
Vanilla essence to taste

Preheat oven to Gas Mark 5/190c/375f
Mix together all dry ingredients.
Cut up margarine and rub into dry ingredients.
Add egg and vanilla essence and mix well.
Use hands to knead to a firm dough.

[For those lucky enough to have a Kenwood mixer, chuck it all in together and mix until a firm dough!]

Grease a large 1" deep baking tin.
Press the mixture into the tin, smooth off with a palette knife and use the end of the palette knife to mark a pattern across the top.
Cook at the top of the oven for 20 minutes.
Remove from the oven, cut straight away into 24 pieces (6 x 4) and remove from tin as soon as cool enough to handle.

Serve with hot raspberry sauce (we use blancmange mix in schools).

Hope this helps!

I forgot to add - sprinkle with caster sugar before you cut it!

x