Ingredients
1/2 cup flour
2 cups cornmeal
1 cup brown sugar
2.5 cups coconut milk
1.5 cups carrot juice
1/4 tsp. mixed spice
1 tsp. salt
1 tsp. nutmeg
1/4 cup raisins
1 cup shredded carrots
1 tsp. margarine
Method
- Pre heat oven to 180 degrees celcius
- Combine sifted flour and cornmeal
- Mix together sugar, milk, carrot juice, shredded carrots, mixed spice and nutmeg. Add cornmeal mixture stirring until smooth. No lumps
- Add raisins. Scrape mixture into a greased baking pan, Dot with margerine.
- Bake until skewer inserted comes out clean.
Custard Topping
Ingredients
1 tsp cinnamon powder
1/2 cup coconut milk
4 tsp sugar
1 tsp vanilla
Method
- Mix all ingredients together
- Pour over pudding when it is 3/4 done and allow baking until custard is set.
