All desserts are equal, but some are more equal than others.

Scotland's most expensive pudding, a £30 creation from Restaurant Mark Greenaway launched in time for Valentine's Day, made the news this week thanks to its use of high-end ingredients.

The rhubarb and champagne crumble features a white chocolate sphere made in accordance with IQ Chocolate, an innovative Scottish brand, to a completely unique recipe. Inside, the sphere is filled with rhubarb parfait, Dom Pérignon jelly, edible gold leaf and Madagascan Bourbon vanilla beans, and is served on a bone china plate with a glass of Dom Pérignon.

In homage to Greenaway, and inspired by austerity, E-numbers and a keen appreciation of Poundland, we decided to create our own.

Here's the HeraldScotland version which, at 42p, costs just less than 1.5% of the original.

It also tastes around 1.5% as good.

Ingredients

One white chocolate owl, decapitated. (25p)

1/3 Balla Stix, more commonly known as a strawberry pencil (2.3p)

1/3 wrapper of a tube of Rolos (0.01p)

1 cube strawberry jelly (4p)

4 gummy sweets (8p)

1 fizzy lace (2.7p)

Method

1 Decapitate chocolate owl using small kitchen knife. Place head, face turned away.

2 Cut square of gold foil out from Rolos wrapper. Place on top at jaunty angle.

3 Draw a crude interpretation of an artistic swirl in red felt tip pen, licking pen when it runs out. Place Balla Stix on top to cover worst of the damage.

4 Cut cube of jelly into bits and arrange. Try to place only once as jelly leaves a viscous trail on anything it touches.

5 Cut gummy sweets in half. Attack white gummy with red biro to give impression of sprinkles. Arrange.

6 Try curling non-cooperative fizzy lace by wrapping round pen. Try curling by wrapping tightly and placing under large object e.g. phone or coffee mug. Give up and arrange snakily.

7Serve with a cup of water cooler H2O on a sheet of crisp white printer paper.