Bringing Back the Best of School Dinners – Chocolate Crunch Pudding

Raise your hand if school dinners weren’t exactly the highlight of your day… unless, of course, chocolate crunch was on the menu! This humble dessert, with its crisp cocoa base and signature chewy bite, was the real MVP of the lunch tray. Whether you remember racing your mates to be first in the pudding queue or trading your apple for someone else’s extra square, this nostalgic treat takes you straight back to the canteen.

I’ve been on a bit of a retro kick lately, and when I stumbled upon this chocolate crunch recipe in my old recipe scrapbook (you know, the one with butter-stained corners and my handwriting from when I was about 13), I knew it was time for a revisit. And friends, it did not disappoint. It’s everything I remembered—crumbly, sweet, rich with cocoa, and just the right amount of crunchy.

This recipe is super simple, totally budget-friendly, and a guaranteed crowd-pleaser—whether you’re making it for the kids or just for yourself (no shame in that game!). Best of all? It doesn’t require any fancy equipment or ingredients you can’t find at your local shop.

What You’ll Need (Simple and Straightforward):

• 200g plain flour

• 100g caster sugar

• 30g cocoa powder

• 150g butter, melted

• 2 tbsp golden syrup

• 1 tsp baking powder

• 25g desiccated coconut (optional—but highly recommended if you’re a coconut lover!)

Let’s jump straight into the process—it only takes about 10 minutes to prep and uses just one bowl (less washing up—yes please!).

Step-by-Step: Getting That Classic Crunch Just Right

Step 1: Preheat & Prep

Set your oven to 180°C fan (or 200°C conventional). While it’s heating up, grease or line a baking tray—ideally something around 20cm x 20cm. This size gives you the perfect thickness once baked: not too thin, not too chunky.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine your plain flour, caster sugar, cocoa powder, baking powder, and desiccated coconut (if using). Give everything a good stir so it’s evenly mixed. The coconut adds a subtle chewiness and flavour that some of us remember fondly—though it’s completely optional if you’re not a fan.

Step 3: Add Butter and Syrup

Pour in your melted butter and those glorious 2 tablespoons of golden syrup. This is where things start to smell amazing. Mix everything together with a wooden spoon (or clean hands if you’re feeling rustic!) until it forms a thick, dough-like consistency. It shouldn’t be runny—it’s more like a crumbly mix that holds together when pressed.

Step 4: Press It In

Spoon the mixture into your prepared baking tray and press it down firmly with the back of your spoon. You want it evenly packed so that it bakes into a lovely uniform layer. It should look like a thick brownie layer before it goes into the oven.

Step 5: Bake to Perfection

Pop the tray in the oven and bake for 20–25 minutes, or until the top is slightly cracked and the surface feels firm when lightly pressed. It might look a little underdone at first, but trust me—it sets beautifully as it cools.

While it’s baking, your kitchen will smell like the school canteen in the best possible way—sweet, chocolatey, and comforting.

From Oven to Plate – Cutting, Serving, and Variations for Your Chocolate Crunch

So, your tray of chocolatey nostalgia is out of the oven, your kitchen smells unreal, and you’re probably tempted to dive in face-first. But hold up—this is the part where a bit of patience makes all the difference.

Let’s walk through what happens next, along with a few cheeky tips to make your chocolate crunch pudding even better than you remember.

Step 6: Cool, Slice, and Serve

Once baked, let the tray cool in the tin for about 10 minutes. This helps everything firm up just enough to cut into neat little squares without crumbling all over the place. You can then lift the whole slab out carefully (lining the tin with parchment paper makes this super easy), place it on a cutting board, and slice it into 12 squares.

You can go smaller or larger depending on your crowd (or appetite—we don’t judge here). This size is perfect for lunchbox treats, bake sales, or just for stocking your snack tin for the week.

Pro tip: If you want cleaner edges, use a sharp knife and wipe it between cuts. It gives you that really satisfying, bakery-style finish.

Want That Authentic School Pudding Experience? Add Chocolate Custard!

Okay, this part is optional, but oh-so-worth-it. If you want to truly relive the school dinner experience, serve your chocolate crunch warm with a generous ladle of thick chocolate custard.

You can make your own (I’ll pop a super simple recipe below), or take a shortcut and use store-bought custard, then stir in a spoonful of cocoa powder while heating it up.

Quick Chocolate Custard Recipe:

• 500ml full-fat milk

• 2 tbsp cocoa powder

• 1 tbsp cornflour

• 2 tbsp sugar

• A few drops of vanilla extract (optional)

Just whisk everything together in a saucepan, bring it to a gentle boil while stirring constantly, and let it thicken to your liking. Pour it over a warm slice of crunch, and prepare for the wave of memories to hit!

Variations to Try (Because Why Not?)

If you love the classic version but want to play around a bit, here are some fun ideas to switch it up:

1. Coconut Crunch

Use the optional desiccated coconut for a nuttier texture and extra chew. You can even sprinkle a little more on top before baking for added flair.

2. Chocolate Topping

For a more indulgent twist, melt 100g of milk or dark chocolate and spread it over the cooled crunch. Let it set in the fridge, then slice. It adds a smooth, rich top layer—almost like a chocolate shortbread bar.

3. Mint Chocolate Version

Add a few drops of peppermint extract to the mix and top with a drizzle of melted mint chocolate. It’s a cool twist on the original and great for Christmas or after-dinner snacking.

4. Gluten-Free Alternative

Swap the plain flour for a gluten-free flour blend, and make sure your baking powder is gluten-free too. It won’t compromise the crunch—we promise!

Tips for the Best Chocolate Crunch Every Time

Here are a few tricks to make sure your crunch comes out perfect:

• Don’t overbake! It can dry out quickly. Look for the cracked top and firm edges as your visual cue.

• Use real butter. Margarine works in a pinch, but butter gives the richest flavour and best texture.

• Golden syrup matters. It binds everything and gives that slightly chewy texture. Don’t skip it or substitute with honey—it just won’t be the same.

This recipe is truly one of those “you can’t mess it up” bakes, but those little details really elevate it. And honestly, the simplicity is what makes it so comforting.

FAQ + Final Thoughts on This Classic Chocolate Crunch Traybake

We’ve stirred, baked, sliced, and (hopefully) indulged in a bite or two of this retro chocolate crunch delight—but before you head off to stock your biscuit tin or whip up another batch, let’s cover a few quick questions that often pop up with this recipe.

Whether it’s your first time making a nostalgic school dinner dessert or you’re a seasoned traybake pro, these FAQs should help you get the best results every single time.

Frequently Asked Questions

1. Can I freeze chocolate crunch?

Yes, absolutely! Chocolate crunch freezes beautifully. Once it’s fully cooled and cut into squares, pop them into an airtight container or freezer bag. They’ll keep for up to 2 months. Just defrost at room temperature for about an hour before serving.

2. What can I use instead of golden syrup?

Golden syrup gives the pudding its signature chewy texture and rich flavour. If you don’t have it, light corn syrup is the closest substitute, though it won’t taste exactly the same. Avoid using honey—it’s too runny and has a very different flavour profile.

3. Why did my crunch come out too soft?

If your chocolate crunch is too soft or crumbly, it might not have been baked long enough. Make sure the top looks cracked and the surface feels firm to the touch. Also, let it cool completely in the tin to help it set properly.

4. Can I make it without coconut?

Yes, the desiccated coconut is completely optional. It adds a little texture and flavour, but if you’re not a fan (or catering to picky eaters), you can leave it out without affecting the structure of the bake.

5. Is this recipe suitable for kids to make?

Definitely! This is one of those super kid-friendly recipes. There’s no complicated techniques involved, and most of it is just mixing and pressing into a tin. Just be sure to supervise when using the oven and handling hot butter.

6. Can I add toppings before baking?

You sure can. Some people like to sprinkle a few chocolate chips or extra coconut on top before it goes in the oven. It adds a bit of crunch and flair, especially if you’re serving it at a party or bake sale.

7. How do I store leftovers?

If you’ve got leftovers (lucky you!), store them in an airtight container at room temperature. They’ll stay fresh for about 4–5 days. You can also pop them in the fridge if your kitchen gets warm—but room temp keeps the texture best.

A Sweet Slice of Nostalgia to Share

There’s just something so comforting about revisiting the treats from our childhood, and this traditional chocolate crunch pudding is one of those timeless recipes that never loses its charm.

Whether you’re serving it up with warm chocolate custard on a rainy afternoon, packing it into lunchboxes, or just sneaking a square with your cup of tea, it brings a little joy with every bite. It’s the kind of bake that doesn’t need fancy ingredients or flashy presentation—it’s about the flavour, the texture, and the memories it stirs up.

So if you’re craving a little comfort or want to introduce the next generation to a true school dinner legend, this is the perfect place to start. And trust me—it tastes just as good (if not better!) than you remember.

If you give this recipe a try, I’d love to hear how it turned out! Did you go for the classic version or try one of the fun twists? Leave a comment below and let’s keep the chocolate crunch nostalgia alive. Happy baking!

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