Serves 6 - 8 people This was my favourite pudding of all time at school, especially served with peppermint custard. A school cook kindly gave me this recipe. Best eaten warm as hot it just crumbles away and a bit spongy, too cold and it is tock hard, hence the name. Best served smothered with custard ( peppermint, chocolate or regular). It can be made in a round tin and cut into slices or in a square tin and sut into squares. Keeps well for a couple of days in the fridge stored in an airtight container.
Method1 Sieve flour and cocoa powder into a large mixing bowl.
2 Add the granulated sugar and mix well.
3 Add the melted margarine, mix well until fairly stiff.
4 Press into a prepared 7? tin until flat.
5 Brush the top with water, sprinkle on a little extra granulated sugar.
6 Bake for about 30 minutes at 350 degrees F, 180 degrees C or gas 4.
7 Cool slightly in tin before slicing and serving.
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