Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys chilli (or not!) chocolate pudding pie, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

Great recipe for Vickys Vanilla Cookie Santa Hats GF DF EF SF NF. This is what inspired the strawberry santas recipe. Not as cute but just as tasty!

To get started with this recipe, we must first prepare a few ingredients. You can have vickys chilli (or not!) chocolate pudding pie, gf df ef sf nf using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF:

1. Take Pie Base
2. Get 250 grams cookies of choice bashed into crumbs
3. Get 100 grams sunflower spread / butter, melted
4. Make ready Chilli Chocolate Pudding
5. Prepare 480 ml full fat coconut milk
6. Get 120 ml maple syrup
7. Get 50 grams (half a cup) cocoa powder - up to 100g if you like a darker chocolate taste
8. Prepare 1 1/2 tbsp vanilla extract
9. Make ready 1/4 tsp cayenne pepper - optional!
10. Take 6 tbsp cornflour / cornstarch
11. Make ready 80 ml milk of choice - almond, rice, light coconut, skimmed…

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you.

Instructions to make Vickys Chilli (or not!) Chocolate Pudding Pie, GF DF EF SF NF:

1. Preheat the oven to gas 5 / 190C / 375°F
2. Line a loose bottomed 9" round tin with parchment paper or if you don't have one with a loose bottom, use foil and leave an overhang at 2 sides for easy removal later
3. Mix the cookie crumbs and melted butter together to make a kind of dough and press into your lined tin until the cookie base is well packed and evenly spread
4. I used these cookies I got as a gift, they're flavoured with cinnamon & orange and smell divine but use any cookie you like the best. If I hadn't used these I would have just used Digestives, recipe below - - https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf
5. Set the base aside in the fridge while you make the filling
6. Pour the coconut milk, maple syrup, cocoa powder and vanilla into a saucepan and whisk over a medium heat until the cocoa is dissolved in. Taste and decide if you want to add more cocoa powder in
7. Bring to a low boil then add the cayenne pepper if using. I wouldn't advise adding more than the quarter teaspoon
8. Mix the cornflour and milk of choice together until the starch has dissolved
9. Pour into the pudding mix and keep whisking until well thickened. Cook & whisk for at least 3 minutes to make sure the starch taste has been cooked out
10. Pour into the pie tin and bake in the oven for 30 minutes or until the top has turned a darker shade brown
11. Set aside to cool then chill for a good 2 hours before releasing from the tin, slicing and serving with ice cream, whipped coconut cream or fresh fruit - - https://cookpad.com/us/recipes/332956-vickys-vanilla-ice-cream-with-flavour-variations-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free

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