Mark Tilling served up a delicious sticky chocolate cake with vegan caramel for Christmas on James Martin’s Saturday Morning.

The ingredients are: 120g soaked prunes in whisky/rum or cognac, 170ml boiling water, 2 level teaspoons bicarbonate of soda, 120g vegan butter, 165g brown sugar, 30g ground flaxseed, 90ml water, 230g plain flour, ½ teaspoon cinnamon, 2 ½ level teaspoons baking powder, 25g extra brute cocoa powder, 1 orange zest, 100ml oat milk and 65g vegan dark chocolate chunks.

For the chocolate glaze: 400ml oat cream, 100g hazelnut praline, 300g vegan dark chocolate and 100g roasted hazelnut chopped into small pieces.

For the vegan caramel: 100g sugar, 100g oat cream, 75g vegan butter, 50g glucose and Flaked salt to taste.

See recipes by Mark in his book titled: Mastering Chocolate: Recipes, Tips and Techniques from the Award-Winning Master Chocolatier available from Amazon now.