Vegan chocolate and coconut pudding

1. Pre-heat the oven to 180 ̊C/gas mark 4.

2. To make the pudding, heat the coconut milk in a saucepan until it comes to a simmer, then pour it over the dark chocolate and orange zest. Whisk until smooth, then divide between two ramekins and, when cool, transfer to the fridge.

3. For the soil, heat the chocolate and margarine in a bowl placed over a saucepan of simmering water. Once it has melted, combine with the cocoa powder, caster sugar and flour. Mix together until you have a crumb, then place into fridge to set. Bake in the preheated oven for 15-20 minutes, until the crumb is cooked through. Set aside.

4. Prepare the oranges in caramel. Place a heavy-bottomed pan on a medium heat, add the sugar and orange juice, and cook until caramelised and deep golden brown in colour. Then, add cold coconut cream, remove from the heat, and whisk until smooth. Once cool, add the salt and orange segments. Transfer to the fridge until needed

5. To make the shards, place a heavy-bottomed pan on a medium heat, add the caster sugar and melt to form a caramel. Use a wooden spoon or a spatula to stir. When it is rich and deep brown in colour, add the toasted coconut and cocoa nibs, stir and pour onto a sheet of greaseproof paper. Place a second layer of greaseproof on top and use a rolling pin to roll as thinly as possible, working quickly as the caramel will set in seconds.

6. To serve, spoon the cooled chocolate soil over the set pudding, spoon over with some oranges in caramel and add some shards.