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


  • 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


  1. 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.

  2. 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.

  3. 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.

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