Vickys Chocolate 'Concrete' with Pink Custard, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350 F And Line A Brownie Tin With Baking Papermix All Of The Dry Ingredients For The Concrete Into A Bowl Melt The ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 23, 2022

Step:

  1. Preheat the oven to gas 4 / 180C / 350°F and line a brownie tin with baking paper

  2. Mix all of the dry ingredients for the concrete into a bowl. Melt the butter then pour it into the dry ingredients and mix in - use your fingers to rub it together until it resembles a crumble topping mixture

    Vickys Chocolate 'Concrete' with Pink Custard, GF DF EF SF NF recipe step 2 photo
  3. Pour into the lined tin and push down with your hands until level. Bake for about 20 minutes or until it tests done. Remove from the oven and sprinkle the top with a little caster sugar. Mark out squares with a knife then gently slide the brownie still on the baking paper out of the tin onto a wire rack to cool

  4. Combine the cornflour, sugar, food colouring and extract in a bowl. Add a little of the milk to make a paste. Pour the rest of the milk into a saucepan and gently heat until hot but not boiling

    Vickys Chocolate 'Concrete' with Pink Custard, GF DF EF SF NF recipe step 4 photo
  5. Once it's hot, pour into the pink paste, whisk to combine and then pour it all back into the saucepan. Keep stirring with the whisk until the mixture just comes to boil and thickens to a nice custard consistency, this won't take long. Once thickened remove from heat and pour over your chocolate concrete

    Vickys Chocolate 'Concrete' with Pink Custard, GF DF EF SF NF recipe step 5 photo
  6. We used to get this for pudding in the school canteen. The dinnerladies made the concrete so hard we would have competitions to see whose spoon bent the most trying to cut into it lol. The longer it rests, the harder it sets


Ingredients

  1. Concrete
  2. 200 grams Vickys Gluten-Free Flour Mix from my profile
  3. 200 grams granulated sugar
  4. 50 grams unsweetened cocoa powder
  5. 1/8 tsp xanthan gum
  6. 1 pinch salt
  7. 120 grams dairy-free spread/butter
  8. caster sugar for topping
  9. Pink Custard
  10. 5 tbsp cornstarch/cornflour
  11. 3 tbsp sugar
  12. 1/2 tsp strawberry extract
  13. 500 ml milk of choice, I use coconut milk
  14. pink food colouring as required

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