Cornmeal Pudding

Recipe by Sonia, presented at the Club on 6 May 1998.

• 1 lb coarse cornmeal
• 4oz plain flour
• 8oz sugar
• 2oz vegetable margarine
• 1 medium size coconut
• Spices:
  • 1 ½ tbsp vanilla
  • 1 ½ tbsp cinnamon
  • 1 nutmeg or equivalent
• 1 - 1½ pints cold water
• 1 baking tin - medium / large
• 1 grating implement
• 1 sieve

1. Remove coconut from shell.
2. Grate coconut.
3. Pour water into grated coconut and mix together.
4. Pour mixture into a sieve and squeeze out liquid into separate bowl. Put coconut trash into other container.
5. Mix cornmeal and flour together.
6. Add sugar and half coconut trash.
7. Add margarine and spices.
8. Pour milky coconut liquid into mixture and mix together (use ¾ of liquid).
9. Grease tin and pour in mixture.
10. Pour remainder of liquid and coconut trash over mixture.
11. Bake at 150^o or Gas 6 (1 hour on until baked).

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    The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.
    

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    Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
    This page added 7 May 1998 (last altered 29 Mar 2001) - comments and questions to Kate L Pugh (kake@ox.compsoc.net).

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