Chocolate Splodge – The One You Used To Eat For School Dinners.
My good friend is a ‘Dinner Lady’ (please note the captitals – they are Very Important), and this Chocolate Splodge is the best. Full of nostalgia and gooiness! (Please note the ‘i’. Do not mistake it for a ‘d’. There is none of that.)
You will need a pastry case (bought prepared). Unless you fancy making one, but I can’t be bothered.Â
- 1.5 oz margarine
- 3 oz castor sugar
- 1 oz cocoa powder
- 5 oz powdered milk
- 2-3 floz hot water
Cream together margarine and sugar. Then add powdered milk and cocoa powder, a little at a time, whilst adding the hot water gradually.Â
Pour into pastry case and leave to set in the fridge.
(If the mixture seems a bit lumpy before you pour it into the pastry case, push it through a sieve to make it smooth.)
Enjoy.
5 Comments
Pip
Hello Su. At school it was given to children on its own. It was made in large square tins. I imagine it would work with cream definitely, but not custard, as it’s a cold pudding.
Mubeen Naqvi
This was really interesting to read! I love the range of posts, there is really something for everyone. Thank you for sharing your suggestions too, great post!
Debbie
Looking at the recipe it says 2-3oz hot water.. Is that a fluid oz or a dry ingredients oz as the two are completely different
Many thanks
Pip
Hello Debbie. It’s fl oz. And Thank-you for alerting me to it! Silly me! I’ve changed it. Hope it turns out OK, I’ve not made it for a long time 😊
Von
Trying to find debonnair powdered cream used to on top of desserts st school 60 years ago