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 oz 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.)