Chocolate concrete with caramel sauce

Update a classic school-dinner recipe by using caramel sauce instead of pink custard to serve alongside chocolate squares. Kids (and big kids) will love it

Prep:15 mins
Cook:30 mins

Serves 12
Easy

Nutrition per serving

kcal 257
fat 15g
saturates 8g
carbs 25g
sugars 13g
fibre 1g
protein 4g
salt 0.2g

Ingredients

175g plain flour
50g ground almonds
60g cocoa
115g golden caster sugar
145g butter, softened, plus extra for the tin
demerara sugar, for sprinkling over
4 tbsp caramel
50ml single cream

Method

Heat oven to 180C/160C fan/gas 4. Put the flour, almonds, cocoa, caster sugar and a large pinch of salt into a food processor and whizz briefly. Add the butter and whizz until the mixture resembles damp sand.
Generously butter the base and sides of a small (15 x 25cm) baking tin. Tip the mixture into the tin and press it down. Bake for 30 mins. Remove from the oven, sprinkle over some demerara sugar and cut into squares using a sharp knife while still it’s soft.
Meanwhile, heat the caramel and cream together in a pan. Serve the concrete warm with the caramel sauce. You can cool any leftovers and eat them cold – they will harden like shortbread.