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Dessert from school days
28 Answers
Had a sticky rice crispy bottom and topped with thick thick caramel and choco sprinkles?.
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Sandy, we used to call tapioca frogspawn at school - it still makes me shudder to think about it now, it was the colour, texture and probably had all the taste of wallpaper paste! During the war we had to make do with all sorts - mock banana sticks out - pureed parsnips flavoured with banana essence!
can`t find anything that sounds like op`s fave pud, but did find the one for Daisy Nonna`s fave :-)
Chocolate cracknel
200grm golden syrup
75grms dried milk powder
75grm puffed wheat
25grms cocoa
120grms butter or margarine
1.Melt the butter/margarine and golden syrup together in a large pan, remove from heat.
2.Sieve together the cocoa and dried milk powder.
3.Whisk the milk and cocoa into the saucepan containing the butter and syrup.
4. Once mixed thoroughly return to the heat and cook gently for 20 mins, stirring often to prevent the mixture from catching on the bottom of the pan.
5. Place the puffed wheat in a large bowl and add the chocolate coating.Stir until all the puffed wheat is sticky and chocolaty.Press into a tin,cut into squares and leave to set.
mint custard
300mls milk
20grms cornflour
2 tbsp caster sugar
peppermint extract
green food colouring (optional)
1.Measure 300mls milk into a jug
2.In a small bowl mix together the sugar and cornflour and several tablespoons of the milk to make a smooth paste.
3.Place the milk in a pan and add the cornflour and sugar paste.Stir well to combine and slowly bring to the boil stirring all the time.
4.As the mixture thickens add the peppermint extract to taste.If using add the food colouring.
Enjoy :-)
Chocolate cracknel
200grm golden syrup
75grms dried milk powder
75grm puffed wheat
25grms cocoa
120grms butter or margarine
1.Melt the butter/margarine and golden syrup together in a large pan, remove from heat.
2.Sieve together the cocoa and dried milk powder.
3.Whisk the milk and cocoa into the saucepan containing the butter and syrup.
4. Once mixed thoroughly return to the heat and cook gently for 20 mins, stirring often to prevent the mixture from catching on the bottom of the pan.
5. Place the puffed wheat in a large bowl and add the chocolate coating.Stir until all the puffed wheat is sticky and chocolaty.Press into a tin,cut into squares and leave to set.
mint custard
300mls milk
20grms cornflour
2 tbsp caster sugar
peppermint extract
green food colouring (optional)
1.Measure 300mls milk into a jug
2.In a small bowl mix together the sugar and cornflour and several tablespoons of the milk to make a smooth paste.
3.Place the milk in a pan and add the cornflour and sugar paste.Stir well to combine and slowly bring to the boil stirring all the time.
4.As the mixture thickens add the peppermint extract to taste.If using add the food colouring.
Enjoy :-)
or could be this one served with the mint custard above :-)
Chocolate concrete
250 grms plain flour
125 grms caster sugar
125 grms butter or margarine
60 grms cocoa
water
Preheat oven to 180 or gas 4.
Sift flour and cocoa into latge bowl.
Add sugar, mix well.
Melt butter in sauce pan.
Add butter to dry mixture, stir till it comes together to form large clumps ( may be easier to use hands) it should look like large bread crumbs not dough.
Place in 7" tin and press down using metal spoon, Smooth as you press, surface should appear shiny.
Using a pastry brush very slightly wet the crumb base.
Cook for 35 mins.
Cool for 5 mins before marking into portions, you must do this now as once its set it will be too hard to do.
When completely cool sprinkle with sugar
Chocolate concrete
250 grms plain flour
125 grms caster sugar
125 grms butter or margarine
60 grms cocoa
water
Preheat oven to 180 or gas 4.
Sift flour and cocoa into latge bowl.
Add sugar, mix well.
Melt butter in sauce pan.
Add butter to dry mixture, stir till it comes together to form large clumps ( may be easier to use hands) it should look like large bread crumbs not dough.
Place in 7" tin and press down using metal spoon, Smooth as you press, surface should appear shiny.
Using a pastry brush very slightly wet the crumb base.
Cook for 35 mins.
Cool for 5 mins before marking into portions, you must do this now as once its set it will be too hard to do.
When completely cool sprinkle with sugar
Thanks lorri!!
It was crispy cake topped with caramel and choc sprinkles and sometimes was like caramel shortcake just topped with caramel and sprinkles! Think this may b called vermacelli!? Or similar....made my own by melting marsbarsnwith butter and syrup, set in a tray topped with caramel....must say its rather good lol xx
It was crispy cake topped with caramel and choc sprinkles and sometimes was like caramel shortcake just topped with caramel and sprinkles! Think this may b called vermacelli!? Or similar....made my own by melting marsbarsnwith butter and syrup, set in a tray topped with caramel....must say its rather good lol xx
Yep, here it is, folks, saves lorri having to type
http://www.suite101.c...nchester-tart-a112396
http://www.suite101.c...nchester-tart-a112396
