RECETAS Y COCINA

Ingredients

• 3 cups golden cornmeal
• ¾ cup all purpose flour
• 2 ¼ cups brown sugar
• 5 cups thick coconut milk
• ½ tsp. mixed spice
• 1½ tsp salt
• 1½ tsp grated nutmeg
• ½ cup raisins
• ½ cup of the shredded coconut
• Custard mixture:
• ½ cup strong coconut milk
• 4 heaped tbsp granulated sugar
• Dash cinnamon
• Dash vanilla

Preparation

Sift together flour and cornmeal.

Blend together sugar, salt, nutmeg, mixed spice and coconut milk.

Add to cornmeal mixture, stirring until there are no lumps.

Pour into a greased pan.

Coat raisins with a little flour and sprinkle into mixture.

Sprinkle shredded coconut on top.

Dot generously with butter or margarine.

Bake in a moderately-hot oven 350F for ¼ hour or until set.

Make the custard mixture by combining the coconut milk, sugar, vanilla and cinnamon, and pour mixture on top of pudding.

Bake for a further ½ to ¾ hour or until set.

Cool and serve.

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