Fond memories of school dinner puddings and desserts. The Australian Crunch! Thick coconutty crunchy goodness with a layer of peppermint cream and a thick slab of chocolate on top. Have it with custard or just as it is, watch out though they are incredibly moreish.
This recipe was taken from a Be-Ro cookbook, for those of you old enough to remember, those books were a staple in Home economics class. Keep an eye out for them because I have yet to come across a recipe that has failed me.
Ingredients
| 225 g (8 oz) | margarine |
| 150 g (5 oz) | caster sugar |
| 75 g (3 oz) | desiccated coconut |
| 75 g (3 oz) | crushed Cornflakes |
| 1 x 15 ml spoon (1 tbsp) | cocoa powder, sieved |
| 150 g (5 oz) | Be-Ro Self Raising Flour |
| 100 g (4 oz) | chocolate melted |
Method
| 1 | Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease a Swiss roll tin 31 x 21 cm (12½ x 8 inch). |
| 2 | Melt the margarine over a low heat. |
| 3 | Stir in the sugar, coconut, cornflakes, cocoa and flour. Mix well. |
| 4 | Turn into the tin and level with a knife. Bake for 20 minutes. |
| 5 | When almost cold cut into squares or triangles. |
| 6 | Cover with melted chocolate if wished. |
Rogue Duchess Wonder 