Childhood nostalgia: Chocolate cake with mint custard.

Anyone who’s anyone will remember this dessert from school! It was loved by everyone, well almost everyone.. you always got those fussy kids that didn’t like ‘green custard’ like its not the best bit.

Making up the chocolate cake was easy, making up the custard however wasn’t. No matter what I did, I just couldn’t get it to taste right, it was never like they used to make it at school. Well, that was until I spoke to a dinner lady who gave me the big secret. It isn’t actually custard, more of a sweet white sauce flavoured with peppermint!! Three trials later and I have it perfected.

So, here’s what you need:

For the cake. 

-175g softened butter

-175g caster sugar

-125g self raising flour

-75g cocoa powder

-3 eggs

-1 teaspoon baking powder

-1 teaspoon vanilla extract

For the custard.

-300ml whole fat milk

-1 tablespoon of plain flour/cornflour

-2 heaped teaspoons of caster sugar

-Roughly 2/3 drops of peppermint extract (stick to two, add more if needed.)

-Roughly 3/4 drops of green food colouring (again, stick to a little, add more if needed.)


And here’s what you need to do:

First, we need to make up the cake. This is the very basic of chocolate cakes, you have to remember schools in the 90’s (as they are now) have limited funding for school meals, so for authentic tastes, we’re keeping it fancy free.

For most cakes, I tend to mix wet ingredients then add dry, but for some reason, this chocolate cake benefits from just having all ingredients thrown in a bowl and whizzed up. I told you we’re keeping it fancy free.



Once your cake mixture has been mixed, pop your oven on, preheat to 180 (fan). And grab a rectangle baking tray. Butter your tray and line the bottom with baking paper.


Now pour in your cake mixture and pop in the oven, middle shelf, turning your temperature down to 160 (fan) for around 15 minutes.



Once your cake is fully cooked (use the skewer in the centre method to test) take out of the oven and put aside.


Now its time to make up the mint custard. This method is very simple, however it is very easy to get it wrong. So here’s what you do. Pour about 50ml of your milk into a saucepan, on a medium heat until it starts to bubble. Very quickly put your table spoon of flour in and whisk it all together. You want it to create a clumpy milk/flour mix.

Very slowly, trickle the rest of your milk into the saucepan, whisking the entire time until you’ve used all of your milk. Tip in your sugar and continue to stir.

Very quickly, your sauce will thicken, you’ll notice straight away, so take the pan of the heat and continue to whisk. The hard part is done.


Now, add your peppermint extract and your green food colouring, again giving it all a good whisk. If your custard gets too thick, simply pour in a little more milk to thin out.


Your favourite childhood dessert is ready to serve…



…And devour. Relishing in the memories each mouthful brings back.




The little woman pretends.


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