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School Chocolate Cracknell Recipe

Updated on April 7, 2017
Chocolate Cracknell made with my recipe
Chocolate Cracknell made with my recipe

The Real School Chocolate Cracknell Recipe

Looking for school Chocolate Cracknell? Below is the original 1970s recipe.

If like me you grew up in the UK in the 1970s then there's a good chance that you've already tried chocolate cracknell during your school dinners. If not, you're in for a treat! My children love this recipe and I'm sure that yours will too. It may not look very appetising but Chocolate cracknell is like the cake version of chocolate crispy cakes. Not as messy, no crumbs, no dropping onto the floor, and best of all you can slice it, just like a cake!

It's great for small children because although they may believe they're eating real chocolate the truth is it's a mixture of cocoa powder and dried milk powder. Whilst that might sound revolting, I can assure you that chocolate cracknell tastes good!

Not only that but it is a great recipe to make with children as there is no cooking, and there is lots of mixing and weighing for little people to get involved in!

As a child my mother even made this for me as my birthday cake so I was distraught when I asked her for the recipe for my own children and she told me that she had lost it. Fortunately I managed to find it through a friend, and here it is, just as I remember.

Scroll down for the recipe

Nigella Express: 130 Recipes for Good Food, Fast
Nigella Express: 130 Recipes for Good Food, Fast

If you don't have this book yet, you should! It's amazing! Naan bread pizza anyone? Cheats macaroni cheese? All the stuff you love to eat but don't normally have time to make. Your kids will love you for it, and guess what? You'll love yourself for it too!

 
Chocolate Cracknell Ingredients
Chocolate Cracknell Ingredients

Ingredients For Chocolate Cracknell

200g Golden Syrup

120g Margarine

75g Dried Milk Powder

25g Cocoa Powder

85g Rice Krispies or Rice bubbles (depending on what they are called where you live!)- don't make a mistake and use sugar puffs. They will NOT work!

Depending where you live Rice Krispies or bubbles may have a different name. What they are though are little bits of puffed toasted rice that make a popping sound when you put milk on them. This crispiness is very important because it is what makes chocolate cracknell so satisfying to eat! (some schools now use cornflakes - see links further down the page)

Below: The Method

Chocolate Cracknell - melt the butter and golden syrup
Chocolate Cracknell - melt the butter and golden syrup

Method For Making Chocolate Cracknell

1. Grease a round tin. I use a deep pie dish.

2. Weigh all of the dry ingredients and place into a large mixing bowl.

3. Melt the margarine and golden syrup together taking care not to boil it. Keep on the stove until the butter is all melted and then remove immediately from the heat.

4. Pour the melted margarine/golden syrup mixture into the mixing bowl and stir with a wooden spoon. At first it will seem like there is not enough liquid but keep mixing until all of the rice kripsies are coated in the chocolate mixture and there are no light coloured Krispies left. If the mixture seems quite liquid add a few more rice kripsies as it should be a sticky mixture but there should not be liquid left that is not coating the rice krispies.

5. Tip the mixture into your well greased tin. At first it may seem like there is too much mixture but you are going to COMPRESS the mixture. This part is very important as if you don't press it down enough you will get a crumbly mess rather than a firm cake. Having put all of the mixture into the tin either use a palette knife or the back of a dessert spoon to very firmly press the mixture into the tin. This usually takes about 5-10 minutes of working the mixture into the tin pressing down. Often, the spoon or knife gets too sticky, in which case wash and dry it and then carry on. When you are finished you should have a smooth topped cake that cannot be further compressed.

6. Put your chocolate cracknell in the fridge to set. This takes a few hours, so try to be patient! If you remove it too early it will crumble and break when you cut it, so try to wait!

7. When you have waited at least three hours take your chocolate cracknell from the fridge and using a sharp knife, cut yourself a slice and enjoy!

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Chocolate Cracknell should be stored in the fridge.

School Dinnners Cookbook

Looking for a cook book with all the school dinners recipes from the 60s, 70s and 80s? Here's the book you need!

Buy from Amazon UK Here

Do you remember the artificial cream that went on the top of chocolate cracknell? If you find a recipe for this please post it in the comments box below so I can add it to this page.

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The Inbetweeners - Complete Series 1-3 - [DVD](REGION 2, UK VERSION)

If you were a teenager in the UK you'll have no trouble relating to this series. Set in the town where my husband grew up, this is a series that will help you understand teenage boys, just a little.

 
Easy Cupcake Recipe
Easy Cupcake Recipe

Looking for other simple recipes?

How about some delicious

Microwave Chocolate Fudge

or an easy cupcake recipe?

© 2010 mom-247

What are your favourite school recipes?

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    • profile image

      Pedro 2 years ago

      Beryl , what an Beryl , what an amazing recpie, I followed your directions to the T and it was amazing my wife and 2 children 3 & 5 yrs old all ate it up. AMAZING , That night the kids slept wit my wife & I because they do that some nights and all 4 of us were in our king size bed and Laughing because those beans gave us some wonderful anal artillary. I will check out some of your other video's as wellBlessings and Grace,Warren Tibbs , KC Missouri

    • Spiderlily321 profile image

      Spiderlily321 4 years ago

      I'd never heard of this before. It seems pretty cool though. Wouldn't mind trying it sometime :)

    • profile image

      anonymous 5 years ago

      I think it was called mock cream that went on top of the chocolate cracknell

    • Elyn MacInnis profile image

      Elyn MacInnis 5 years ago from Shanghai, China

      I can answer your question. Golden Syrup is the British version of Karo Syrup, only it isn't made of corn, but instead of sugar cane, so it is like a very very pale molasses. Looks like honey. In the mouth it feels a bit like Karo Syrup - if you know that - but the taste is like a very pale caramel syrup or very very pale molasses. This is a fun lens for those of us who know nothing about British school meals. Thanks!

    • Jennifer Einstein profile image

      Jennifer Einstein 5 years ago from New York City

      Question from the uninitiated: What is golden syrup?

    • profile image

      BlondeBomber 5 years ago

      never heard of this but I'm definitely digging it! thanks

    • profile image

      blanckj 6 years ago

      This looks like I might need to try it.

    • profile image

      Miss_Organic 6 years ago

      I have never heard of chocolate cracknell before so I had to check out this lens. It looks yummy! I had to giggle a bit a bit when I saw the Rice Bubbles. Here in the US, we call them Rice Krispies. I had no idea they would have a different name in other countries.

    • hayleylou lm profile image

      hayleylou lm 6 years ago

      Forgot to say lensrolling this to my Pumpkin Scone Recipe Lens :)

    • hayleylou lm profile image

      hayleylou lm 6 years ago

      I remember it well, thumbs up from a fellow Pomme :)

    • myraggededge profile image

      myraggededge 6 years ago

      Well I never! I grew up in the UK in the 70s.. in fact I am still here trying to grow up... but I have never heard of this. My kids will love it! Going to have to use butter instead of margarine though!