2 cup(s) Grace Coconut Milk
6 1/2 cup(s) water
1/2 cup(s) Grace Margarine
1/2 cup(s) raisins
1 pound(s) granulated sugar
1 whole cinnamon leaf
3 cup(s) Grace Cornmeal
1/2 cup(s) counter flour
1 packet(s) Anchor Milk Powder
2 1/2 teaspoon(s) cinnamon powder
1 teaspoon(s) nutmeg
1 1/2 teaspoon(s) salt
2 teaspoon(s) vanilla essence
1 cup(s) whole milk
2 ounce(s) dark sugar
Cornmeal Pudding Directions
In a large sauce pot, pour 2 cups Grace Coconut Milk; 4 cups water, Grace Hello Margarine, raisins, granulated sugar and cinnamon leaf; stir and bring to a boil.
Combine the Grace Cornmeal, counter flour, Anchor Milk Powder, 2 tsps. cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add remaining 2 1/2 cups water to soften the cornmeal mixture. Add mixture to the boiling liquid and stir briskly. Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring.
Scrape mixture into a greased (10 inch) 24 cm baking tin.
TO MAKE SOFT TOP: Combine 1 cup whole milk, remaining 1/2 tsp cinnamon powder and the dark sugar. Mix until sugar granules are dissolved.
Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.
1 packet Grace Coconut Milk Powder plus 2 cups water may be substituted for the Grace Coconut Milk.
Dark sugar may be substituted for granulated sugar.
To Serve: Serve with a coffee sauce.
Yield: 14 slices
Preparation time: 15m
Cooking time: 1h