Description

This Chocolate Concrete with Mint Custard is a nostalgic British school pudding that’s simple, comforting, and utterly delicious. The chocolate concrete has that perfect balance of crunch and softness, while the smooth mint custard adds a cool, creamy touch that takes you straight back to your school canteen days. It’s budget-friendly, easy to make, and perfect for anyone craving a taste of childhood comfort.

Ingredients

Scale

For the Chocolate Concrete:

250g plain flour
100g caster sugar
100g butter, melted
25g cocoa powder
1 tsp baking powder
Pinch of salt
1 egg
1 tsp vanilla extract

For the Mint Custard:

600ml full-fat milk
A handful of fresh mint leaves
1 tbsp cornflour
50g caster sugar
A few drops of mint essence or peppermint extract
(Optional) A drop or two of green food coloring

Instructions

1. Prepare the Chocolate Concrete Base

Preheat the oven to 180°C (fan) and line a 20cm square baking tin with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, and salt.
In another bowl, whisk melted butter and sugar until smooth. Add the egg and vanilla extract and mix well.
Combine the wet and dry ingredients to form a thick, dough-like mixture.
Press the mixture evenly into the prepared tin and bake for 20–25 minutes, until firm on top but still soft in the center.
Allow it to cool completely in the tin before slicing into squares.

2. Make the Mint Custard

In a saucepan, gently heat milk with the fresh mint leaves for about 5 minutes to infuse the flavor.
Strain out the mint leaves and set the milk aside.
In a bowl, mix cornflour, caster sugar, and a splash of the warm milk into a smooth paste.
Gradually whisk in the rest of the warm milk.
Return the mixture to the saucepan and heat gently, stirring until thickened.
Add mint essence or peppermint extract (and food coloring if desired), then stir to combine.

3. Serve

Slice the cooled chocolate concrete and serve warm or at room temperature.
Pour the hot mint custard generously over the top and enjoy immediately.

Notes

Texture tip: Don’t overbake the concrete — it firms up as it cools.
Flavor variation: Add chocolate chips to the concrete mix for extra indulgence.
Custard shortcut: If you’re short on time, use ready-made custard and stir in peppermint extract.
Make ahead: Store the baked concrete in an airtight container for up to 3 days. The custard can be made ahead and reheated gently before serving.
Serving suggestion: Top with grated chocolate or a dollop of whipped cream for a fun twist.

Prep Time: 15 minutes
Cook Time: 30 minutes