Cornmeal pudding Recipe: Low Fat, Low Sugar

Serves 4

5 oz / 150 g yellow cornmeal

3/4 pint / 425 ml boiling water

1 oz / 25 g butter

2 tablespoon black treacle or molasses

1 tablespoon honey

salt to taste

1/4 teaspoon ginger

1/2 teaspoon ground cinnamon

1/4 pint / 150 ml low-fat yogurt

4 oz / 100 g sultanas or raisins

1 egg, beaten

• Place the cornmeal in a saucepan and stir in the boiling water, a little at a time, until all the water has been added.
• Continue to stir over gentle heat until the mixture thickens and comes to the boil.
• Remove from the heat and stir in the butter, molasses, honey and spices.
• Mix the eggs with the yogurt and sultanas and then quickly stir these into the cooled mixture.
• Place the mixture in an oven-proof dish.
• Bake at gas mark 4, 350 F, 180 C, for 45 minutes.
• Serve warm.