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Duckanoo Veg HT ACC West Indian 50mins
Makes 18 Hot Dried Fruit Vegetarian Accompaniment Caribbean West Indies Nth America North American Eggless
Ingredients 75g/3 oz Polenta 125g/-5oz Self Raising Flour 150g/+5oz freshly grated or Desiccated Coconut 1/2 teasp Grated Nutmeg 1/2 teasp Ground Cinnamon 240ml/8fl.oz. Milk 1/2 teasp Vanilla Essence 50g/2oz Sultanas 50g/2oz Dark Brown Sugar 2 tbsp Water 25g/1oz Butter, melted
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease some baking sheets.
2. Place the polenta, flour , coconut, nutmeg and cinnamon in a large bowl and mix well.
3. Add the milk a little at a time and mix until smooth then add the vanilla, raisins, sugar, water and butter. Mix with a wooden spoon then knead until the mixture is smooth and even.
4. Form the mixture into 18 balls, place on the greased baking sheets and bake for 30 minutes until golden.
Can also be poached for 10-15 minutes in boiling water.
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