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1
Preheat the oven to gas 4 / 180C / 350F and line a brownie tin with baking paper
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2
Mix all of the dry ingredients for the concrete into a bowl.
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3
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
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4
Pour into the lined tin and push down with your hands until level.
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5
Bake for about 20 minutes or until it tests done.
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6
Remove from the oven and sprinkle the top with a little caster sugar.
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7
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
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8
Combine the cornflour, sugar, food colouring and extract in a bowl.
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9
Add a little of the milk to make a paste.
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10
Pour the rest of the milk into a saucepan and gently heat until hot but not boiling
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11
Once it's hot, pour into the pink paste, whisk to combine and then pour it all back into the saucepan.
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12
Keep stirring with the whisk until the mixture just comes to boil and thickens to a nice custard consistency, this won't take long.
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13
Once thickened remove from heat and pour over your chocolate concrete
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14
We used to get this for pudding in the school canteen.
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15
The dinnerladies made the concrete so hard we would have competitions to see whose spoon bent the most trying to cut into it lol.
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16
So don't overcook it!
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17
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