Ingredients

Let’s Cook!

• 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
  
• 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