≡   Categories
Vickys Chocolate 'Concrete' with Pink Custard, Gluten, Dairy, Egg & Soy-Free

200 grams Vickys Gluten-Free Flour Mix from my profile
200 grams granulated sugar
40 grams unsweetened cocoa powder
3/4 tsp xanthan gum
1 pinch of salt
120 grams dairy-free spread/butter
1 caster sugar for topping
5 tbsp cornstarch/cornflour
3 tbsp sugar
1/2 tsp strawberry extract
500 ml milk of choice, I use rice milk
1 pink food colouring


Preheat the oven to gas 4 / 180C / 350F and line a brownie tin with baking paper Mix all of the dry ingredients for the concrete into a bowl. Melt the butter then pour it into the dry ingredients and mix in - use your fingers to rub it together until it resembles a crumble topping mixture Pour into the lined tin and push down with your hands until level. Bake for about 20 minutes or until it tests done. Remove from the oven and sprinkle the top with a little caster sugar. Mark out squares with a knife then gently slide the brownie still on the baking paper out of the tin onto a wire rack to cool Combine the cornflour, sugar, food colouring and extract in a bowl. Add a little of the milk to make a paste. Pour the rest of the milk into a saucepan and gently heat until hot but not boiling Once it's hot, pour into the pink paste, whisk to combine and then pour it all back into the saucepan. Keep stirring with the whisk until the mixture just comes to boil and thickens to a nice custard consistency, this won't take long. Once thickened remove from heat and pour over your chocolate concrete We used to get this for pudding in the school canteen. The dinnerladies made the concrete so hard we would have competitions to see whose spoon bent the most trying to cut into it lol. So don't overcook it! !

Source: cookpad.com