This rich, heavy pudding tastes a bit like those morish melt in the middle puds that M&S so cleverly seduced us with. Obviously those are not vegan, so for the last year I’ve been wondering how I might get my gooey, fudgey fix. And by jove I think I may have done it.

I veganised this dish from a recipe in Easy Cooking magazine. When checking out non vegan cook books I tend to go along the lines, that a recipe without eggs can be easily veganised using sunflower margarine and soya milk. And this certainly proves the case. The original recipe called for more sugar but I felt this would be too sweet and I think I was right. It also took double the time to cook which was odd and a little frustrating but now I know it takes over an hour, I’ll be prepared next time. Have a go and let me know how you get on. Serves 6.