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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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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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