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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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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