Raw sugar pudding

Name: Raw sugar pudding (Natilla)
Cuisine: Caribbean
Ingredients: 1 litre/1¾ pints/4 cups whole milk, plus 120 ml/4 fl oz/½ cup for mixing; 225 g/8 oz panela (raw sugar), grated, or 225 g/8 oz/1 cup dark brown sugar; 225 g/8 oz panela (raw sugar), grated, or 225 g/8 oz/1 cup dark brown sugar; 225 g/8 oz panela (raw sugar), grated, or 225 g/8 oz/1 cup dark brown sugar; 1 cinnamon stick, halved; 225 g/8 oz/2 cups cornflour (cornstarch); 225 g/8 oz/2 cups cornflour (cornstarch); 25 g/1 oz/2 tbsp butter, plus extra for greasing; ground cinnamon, to dust

Natilla

Preparation info

Serves
8-12

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

Natilla is a very dense, stiff custard, traditionally eaten at Christmas in the mountain region. I remember my first encounter with this sweet, dark-mustard-coloured pudding that did not wobble; it was totally different from what I was used to in the Caribbean. Now it’s eaten all over the country, served with a dusting of cinnamon.

Ingredients

1 litre/1¾ pints/4 cups whole milk, plus 120 ml

Americas
Colombia
Venezuela
Dessert
Vegetarian
Gluten-free
South America
Christmas

Method

Heat 1 litre/1¾ pints/4 cups milk in a heavy pan together with the panela or the brown sugar, and the cinnamon stick. Cook over a low heat for 10 minutes. Butter a 20cm/8in square cake tin (pan).
Meanwhile, blend 120ml/4fl oz/½ cup milk with the c