Combine the flour, cocoa powder and baking powder

In a large bowl, cream together the margarine and sugar until pale and light

Stir in the coconut milk and vanilla then slowly add the flour mixture

Bring together to form a dough, adding more milk by the teaspoon as required

Pat the dough into a round disc or a cube, wrap in clingfilm and refrigerate for 2 hours

Roll out the chilled dough large enough to fit into the shape of your tin, pressing into all the edges and corners

Prick the bottom of the dough with a fork and bake for 15 - 17 minutes

Set aside to cool completely, unmoulding once the base is set

To make the filling, whisk together the sugar and cornflour, with a dash of the coconut milk, then add the rest of the milk over a medium heat

Cook around 5 minutes, whisking constantly until thickened

Remove from the heat and add the chocolate chips and vanilla, whisking until the chocolate chips are completely melted

Keep stirring as the filling cools slightly. Pour the warm filling into the cooled base and cover with clingfilm so the film is touching pudding

This stops the top of the filling setting with a 'skin' on top

Refrigerate until set, 2 hours or so. Top with fresh raspberries before serving and cut into even wedges or slices

So good!