Cornmeal Bread Pudding
1oz Fine Cornmeal
Enough Hazelnut Milk or Water to make a thick batter
1/2oz unrefined Sugar
2 Tsp Agave Nectar or Raw Honey
1/2 Tsp Cinnamon
1/2 All Spice
1oz GF Mixed Fruit
Drizzle of Grape Seed Oil
2 Heaped Tsp Unrefined Icing Sugar
A Couple of Drop of Lemon Juice
First mix your cornmeal with either your milk or water to make a thick batter.
Mix in your sugar.
Now mix in your agave or raw honey and spices.
Spoon your batter onto a piece of foil which has been greased with a little oil.
You can either mix your mix fruit into the batter or just scatter them onto your batter.
Now your can lift up both sides of your foil and squish everything together into a mound.
Next wrap up your bread pudding in the foil by folding both sides then fold your top and bottom pieces around to make a little parcel.
Tie a piece of string around your foil so that it doesnt come un-done and drop into a pan of boiling water to cover the pudding.
After 25 minutes it will be done.
Carefully unravel your parcel.
Your pudding will look like this.
You can eat it like this straight away but i prefer it with either custard or lemon icing.
Next to make your lemon icing.
Put into a ramekin your icing sugar and lemon juice.
Pour onto your bread pudding.
Dust with a little icing sugar and it is ready to eat.
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