All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Chocolate Concrete

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Chocolate Concrete - an old school recipe
I was on my daily ramble (more like scramble) through the countryside this morning. It was exceptionally blustery. If I had tried to open my umbrella to shield myself from the onslaught of rain I feel quite certain there would have been a Mary Poppins moment. There was only one thing I could think about whilst battling the elements…Chocolate Concrete. Chocolate concrete is an old school recipe that I got from my Granny. There’s nothing quite like this recipe, it’s so versatile, quick and easy to make. I probably make it once a fortnight and it gets consumed like there’s no tomorrow. 

Ingredients

For enough to last less greedy families than mine you’ll need:

  • 12oz/300g Margarine
  • 120z/300g Sugar
  • 2oz/50g Cocoa
  • 16oz/400g Plain flour
  • 1/2 tsp Vanilla Extract

Method

All you need do is to melt the margarine and add the vanilla extract to it. Sieve all the other ingredients into a bowl and mix them up. Mix the melted margarine into this.

When you do this you’ll be convinced that it’ll never mix and there’s far too much flour and cocoa and that I’m a fool. Just keep on going and soon it’ll look like the above.

Put this into a tin, brush the top with water and then sprinkle with sugar – this gives it a nice crust on top. Bake at about 150C for 15-20 minutes or until firm when pressed. read more

Chocolate and Brioche Bread and Butter Pudding

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I have had a request for this recipe but unfortunately I haven’t made it since I started blogging so I have no pictures to go with it! My apologies. 

Ingredients

What you will need:

220g Brioche
Butter for spreading
50g dark chocolate chips
1 egg
2 egg yolks
3 tbsp caster sugar
410g can light evaporated milk

Method

Firstly, cut the brioche into thin slices and butter each slice on one side. Place a layer of brioche (butter side down) into an ovenproof dish. Throw a few chocolate chips on the top. Carry on layering the brioche and chocolate chips and then finish with a layer of brioche.

Put the evaporated milk in a saucepan on a low heat until it just starts to simmer. While this is heating, whisk together the egg, egg yolks and sugar. Slowly add the warm milk to the egg mixture whisking all the time.

Pour the egg/milk mixture over the bread and leave it to soak in for five minutes. Press the brioche down into the milk.

Make a bain-marie for the pudding. (Get a roasting tray and put the pudding dish in. Then fill the tray with boiling water until it is halfway up the side of the dish). Bake in a pre-heated oven at 180⁰C/350⁰F/Gas 4 for about 30 minutes or until the custard has set.

This is such a nice variation on the standard Bread and Butter pudding. It’s so satisfying to make and eat.

Enjoy!

All That I’m Eating

This recipe came from a book my Granny got me ages ago called Chocolate, it’s a great book which I use all the time! read more

Anzac Biscuits and Chocolate Nut Biscuits

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What a week! I felt like I’d earned a good baking session. The following two recipes are really easy and truly yummy.

Anzac Biscuits

Yes perhaps I am a bit premature for Anzac day but nonetheless, they are a deliciously oaty crunchy cookie.

Ingredients – makes 12-15 biscuits

What you will need: 100g rolled oats 140g plain flour 100g unrefined light brown sugar 45g flaked coconut 110g unsalted butter 2tbsp golden syrup ½ tsp bicarbonate of soda 1tbsp hot water

Method

Preheat your oven to 175⁰C/350⁰F/Gas mark 4. Line two baking sheets with some parchment. Firstly, mix the dry ingredients together – not the bicarb.

Melt the butter and golden syrup together on a low heat. Dissolve the bicarb in the hot water and then stir this into the butter and golden syrup mixture. Mix the hot butter mix into the rest of the dry ingredients.

Put dollops of the dough onto the parchment – make sure there is room between them because these fellows expand like the foam used for house insulation. Flatten them slightly on top. read more

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