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
Preheat the oven to gas 4 / 180C / 350F and spray a 9" round or rectangular loose-bottomed tart tin with oil
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!
