fat for greasing
2 cups (500 ml) milk
3 oz (75 g) white or yellow cornmeal
1/3 cup (75 g) 3oz castor sugar
2 oz (50 g) seedless raisins
grated rind and juice of 1/2 lemon
2 eggs, beaten
2 cups (500 ml) milk
3 oz (75 g) white or yellow cornmeal
1/3 cup (75 g) 3oz castor sugar
2 oz (50 g) seedless raisins
grated rind and juice of 1/2 lemon
2 eggs, beaten
method
1. Grease a 750 ml (1 1/4 pint) pie dish.
2. Set the oven at 180°c (350°f) gas 4.
3. Bring the milk to just below boiling point in a heavy bottomed saucepan. Pour in the cornmeal.
4. Cook over gentle heat for 5 minutes, stirring all the time, until the mixture thickens. Remove from the heat and stir in the sugar and raisins with the lemon rind and juice. Cool slightly.
5. Add the beaten eggs to the mixture, transfer to the prepared pie dish and level the top.
6. Bake for 50 - 60 minutes until risen and browned on top.
7. Serve with cream or ice cream.
2. Set the oven at 180°c (350°f) gas 4.
3. Bring the milk to just below boiling point in a heavy bottomed saucepan. Pour in the cornmeal.
4. Cook over gentle heat for 5 minutes, stirring all the time, until the mixture thickens. Remove from the heat and stir in the sugar and raisins with the lemon rind and juice. Cool slightly.
5. Add the beaten eggs to the mixture, transfer to the prepared pie dish and level the top.
6. Bake for 50 - 60 minutes until risen and browned on top.
7. Serve with cream or ice cream.
serving amount
serves 4
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