Vegan Chocolate Cherry Parfait

Begin by making the honeycomb. Generously grease a [baking tray] with [vegetable oil].

Melt the granulated sugar (5 tbsp) and golden syrup (2 tbsp) in a [high-sided saucepan] over low heat until dissolved.

Increase heat slightly and boil until the syrup turns a rich caramel-gold color. Remove from heat, whisk in bicarbonate of soda (0.5 tsp). It will foam up – immediately pour it onto your greased [baking tray]. Let it cool for minutes (20) until set. Start 20m timer

Once cool, slide the [honeycomb] off the tray and roughly chop it up.

Line a loaf tin (450 g) with [clingfilm], allowing it to drape over the sides by 8cm (7 to), smoothing the [clingfilm] to form a crease-free surface.

Break the dark vegan chocolate (200 g) into pieces and roughly chop the almonds (85 g).

Melt the [dark vegan chocolate] and vegan margarine (150 g) in a [heatproof bowl] over a [saucepan] of simmering water, stirring until melted and combined to a smooth and glossy finish.

Take the bowl off the heat and stir in the chopped [honeycomb], cherries (85 g), dried cranberries (100 g), and almonds (85 g).

Spoon the mixture into the lined [loaf tin] and level the top. Fold the overhanging [clingfilm] loosely over the parfait, then freeze for hour (1). Start 60m timer

Remove from the freezer and transfer the parfait to the fridge until completely set. Once ready to serve, carefully lift the [parfait] from the [tin], unwrap the [clingfilm] and cut into slices (2 cm).