Baked egg custard
This comforting baked custard dessert is a great way to end a meal – velvety smooth and infused with vanilla, it's finished with a grating of nutmeg
Chocolate concrete
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16 squares
Skip to ingredients
- 150g unsalted buttermelted, plus extra softened butter for the tin
- 225g plain flour
- 225g granulated sugarplus 1 tbsp
- 75g cocoa powder
Nutrition: per serving
- kcal200
- fat8.9g
- saturates5.5g
- carbs26.7g
- sugars15.4g
- fibre1.3g
- protein2.5g
- salt0g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm x 20cm loose-bottomed square baking tin and line with baking paper. Combine the flour, 225g of the sugar and the cocoa powder in a bowl, then pour over the melted butter and add a pinch of salt, if you like. Stir together using a wooden spoon until the mixture just comes together, then use your hands to lightly knead it until well-combined with no visible flour. Tip the mixture into the tin, then press into a flat, even layer using the back of a spoon.
step 2
Bake on the middle shelf of the oven for 20 mins. It will feel soft when baked but will firm up as it cools. Sprinkle over the remaining 1 tbsp of sugar, then leave to cool in the tin for 10 mins before carefully transferring to a wire rack to cool completely. Once cooled, cut into 16 squares.
