This spectacular bake is a perfect treat for Veganuary, or the centrepiece of your celebrations for Valentine’s Day or Mother’s Day. It’s taken from the new cookbook by Lucy Parr, The Friendly Baker, which is packed with plant-based and allergy-friendly recipes.

Lucy says: “The idea behind this recipe is that it is a decadent pudding worthy of celebrations, but it can be made relatively easily anywhere in the world. It works with dairy-free or conventional cream, any chocolate you choose, and can easily be made gluten-free depending on biscuit choice. In my experience you should be able to buy the six basic ingredients in almost any size of food store, even small local ones, enabling you to make a sensational pudding for everyone, anywhere.”

The recipe is DF, EF, GF, NF, PF, SF, SSF

Preparation time: 25min
Chilling time: 1 hour
Serves: 8

1. Line the base of an 18-20cm springform cake tin or place a cake ring onto some baking paper on a baking sheet.
2. Melt the 85g of chocolate with the margarine and syrup in a microwave or bain-marie.
3. Roughly break up the biscuits and add them to the chocolate mixture. Stir well so they are completely covered. Press into the base of the cake tin and place in the fridge to set.
4. Whip the cream until it forms soft peaks. In a microwave or a bain-marie, melt the remaining chocolate (to 45°C if using a thermometer).
5. Whisk one third of the whipped cream into the chocolate to equalise the textures, then gently fold in the rest of the cream until well combined.
6. Pour the chocolate mousse mixture onto the biscuit base and level off the top.
7. Place in the fridge to set.
8. Remove from the tin and decorate as desired. Chocolate shavings in a pattern make a nice design. Once decorated, keep in the fridge until serving.