174. Starch sweets - cornmeal pudding : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

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 cream

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 cream 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.