Cornmeal Pudding

Here's what you will need: 

• 2 cup(s) Coconut Milk
• 6 1/2 cup(s) Water
• 1/2 cup(s) Margarine
• 1/2 cup(s) Raisins
• 1 pound(s) Granulated Sugar
• 1 whole Cinnamon Leaf
• 3 cup(s) Cornmeal
• 1/2 cup(s) Counter Flour
• 1 packet(s) 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

Lets get started!

• In a large sauce pot, pour 2 cups Coconut Milk; 4 cups water, Margarine, raisins, granulated sugar and cinnamon leaf; stir and bring to a boil.

• Combine the Cornmeal, counter flour, 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.

Note; In order to make the top of the pudding soft, you must:

• 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.

This recipe makes 14 slices. Enjoy.