Memories of school meals, this was a regular on the school menu when I was at school, shall we say, a few years ago. I don’t have mains gas, although I have an electric oven I had to use the microwave to make the custard when my gas ran out. I’ve never used the microwave to do this before, to be honest I don’t use the microwave to cook, only to heat or reheat food.
For the Chocolate concrete
80z/225ms Self Raising Flour
1oz/30gm Cocoa powder
6oz/170gm caster sugar
6oz/170gm melted butter
For the custard
4 Tbsp Cornflour
5 Tbsp Caster sugar
450ml/Just under 2 US Cups Milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
Combine the Flour, Cocoa and sugar
Add the melted butter and the egg and bring the ingredients together by hand.
Put in a shallow pan
And spread it out.
Bake at 180°C for 20 minutes, as it begins to cool you will have a crunchy outside and a moist inside, if you wan=t a harder more biscuit finish cook for a little longer.
Sprinkle with Icing sugar if you wish.
For the custard;
Combine cornflour and sugar in a microwave-safe bowl. Gradually whisk in milk. Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes.
Gradually beat half the hot cornflour mixture into the eggs, Add the vanilla and mix.
then stir eggs back into remaining cornflour mixture.
Microwave on High until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds.