Similar in texture to corn bread, this pudding is best served with Greekyoghurtor whipped cream.
½teaspoon each salt, ginger and cinnamon
Pre-heat the oven to 200°C/400°F/Gas mark 6. Mix the corn meal with the milk and heat in a saucepan, stirring all the time. When the mixture has begun to thicken, remove from the heat and stir in the butter, molasses, honey, salt and spices. When it has cooled a little, beat in the eggs and stir in the raisins. Pour into a well-buttered, shallow oven dish and bake for 45 minutes.