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.
|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|
|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.|