In a separate bowl, also over a saucepan of simmer water, melt the margarine, golden syrup and soymilk together.

Stir the melted chocolate and crushed biscuits/cookies into the golden syrup mixture and mix well. Add the apricots and nuts and mix well.

Grease and line a 450 g / 1 lb loaf tin with baking parchment. Spoon in the chocolate biscuit mixture, press down well and chill for 2 hours.

Apricot Coulis Puree the apricots and Amaretto in a blender or press through a sieve.

Serve the cake sliced with some apricot coulis and sliced apricots.