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. 

  • 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. 
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.)




  • 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.

  • 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 😊

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