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.
- 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
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.