I decided to go old school and do leek and potato soup followed by chocolate concrete and pink custard last night. It's been the weather for soup and watching all the orange, browns and reds appear on the trees has got me right in the mood for autumn teas. I understand soup isn't the most filling of meals, so I decided to do a dessert too.
4 medium potatoes
3 shallots (you could use an onion instead)
1.5 litre chicken or vegetable stock
Salt and pepper
Chop all vegetables into the same sized chunks, pop in a pan on medium heat with a tablespoon of oil, stir and or the lid on for 5 minutes, stirring occasionally.
Pour the stock over the vegetables, until just to say covered. Boil for 5-10 minutes until soft enough to blend.
Blend and season with salt and pepper if needed.
200g plain flour
100g melted butter
50g cocoa powder
Mix all dry ingredients together, then add the butter and mix until combined.
Grease an oven proof shallow dish and pack the chocolatey crumbs into the dish until compact.
Pour in the oven 180 for 20 minutes and serve with custard.