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Traditional Chocolate Crunch School Dinner Pudding

Chocolate Crunch School Dinner Pudding is a nostalgic British traybake—crisp, chewy, and rich with cocoa—perfect with warm chocolate custard.

Ingredients
  

  • 200 g plain flour
  • 100 g caster sugar
  • 30 g cocoa powder
  • 150 g butter melted
  • 2 tbsp golden syrup
  • 1 tsp baking powder
  • 25 g desiccated coconut optional but lovely for added texture

Instructions
 

  • Heat oven to 180°C fan (200°C conventional). Grease or line a 20cm square tin.
  • In a large bowl, stir together flour, sugar, cocoa, baking powder, and coconut (if using).
  • Pour in melted butter and golden syrup. Mix until thick and crumbly.
  • Spoon the mixture into the tin and press it down firmly and evenly.
  • Bake for 20–25 minutes until the top is set and slightly cracked.
  • Cool in tin for 10 minutes, then slice while still warm. Let it firm up as it cools.