INGREDIENTS:

• 3cups 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

METHOD:

1. Sift together flour and cornmeal.
2. Blend together sugar, salt, nutmeg, mixed spice and coconut milk.
3. Add to cornmeal mixture, stirring until there are no lumps.
4. Pour into a greased pan.
5. Coat raisins with a little flour and sprinkle into mixture.
6. Sprinkle shredded coconut on top.
7. Dot generously with butter or margarine.
8. Bake in a moderately-hot oven 350F for ¼ hour or until set.
9. Combine and pour custard mixture (see recipe below) on top of pudding.
10. Bake for a further ½ to ¾ hour or until set.
11. Cool and serve.

• ½ cup strong coconut milk
• 4 heaped tbsps granulated sugar
• Dash cinnamon
• Dash vanilla
• Combine all ingredients and use as directed above