Concrete Cake & Custard

Why you’ll love this Concrete Cake & Custard

1. That iconic crunchy sugar top with a soft, fudgy centre
2. Simple, no-fuss recipe with basic pantry ingredients
3. Egg-free, making it great for more dietary needs
4. Nostalgic school dinner vibes in every bite
5. Perfect with custard for the ultimate comfort dessert

How to make Concrete Cake & Custard

Ingredients

• 135g self-raising flour
• 25–30g cocoa powder
• 135g caster sugar
• 135g unsalted butter (melted)
• 70–80ml milk
• ½ tsp vanilla extract (optional)

For the topping:

• 2–3 tbsp sugar

---

Instructions

1. Preheat oven to 180°C (160°C fan).
2. Mix dry ingredients, then stir in melted butter.
3. Add milk gradually to form a thick, firm mixture.
4. Press into a lined 8×8 tin evenly.
5. Sprinkle sugar over the top.
6. Bake for 22–28 minutes (slightly longer as it’s thicker).
7. Cool slightly, then slice.

Storage Tips

1. Room temperature (best): Store in an airtight container for up to 3–4 days to keep the top crunchy and the inside soft
2. Avoid the fridge: It can make the cake go hard and lose that fudgy texture
3. Keep it covered: Stops it drying out and keeps the sugar topping crisp
4. Reheat to refresh: Microwave for 10–15 seconds to bring back that soft centre
5. Freezing option: Wrap slices individually and freeze for up to 2 months, defrost at room temperature and warm slightly before serving