Canarian frangollo maize pudding with raisins
A thick milk and maize pudding with raisins and almonds.
Active time40 min
Cooking30 min
Total1 h 45 minResting : 1 h
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Ingredients
- 1 unwaxed lemon
- 1000 ml pasteurised whole milk
- 60 g unsweetened ground blanched almonds
- 1 cinnamon stick
- 250 g coarse non-instant maize meal for frangollo, not cornflour
- 5 ml olive oil
- 30 g Canarian palm sap syrup
- 60 g seedless raisins
- 200 g white sugar
Preparation
Wash the lemon and use a vegetable peeler to remove strips of zest without the white pith. Lightly oil the bowls with the measured oil. Put milk, sugar, raisins, almonds, zest and cinnamon in a heavy saucepan. Heat for about 5 minutes, stirring, until very hot but not yet boiling.
1 unwaxed lemon1000 ml pasteurised whole milk60 g unsweetened ground blanched almonds1 cinnamon stick5 ml olive oil60 g seedless raisins200 g white sugar- bowls
- brush
- heavy saucepan
- wooden spoon
- vegetable peeler
Gradually add the frangollo, stirring constantly. Cook gently for about 25 minutes, scraping the base, until the grain is tender and the thick mixture pulls away from the sides. Cook longer if the grain is hard. Timing depends on the grind. Remove cinnamon and zest strips.
250 g coarse non-instant maize meal for frangollo, not cornflour- heavy saucepan
- wooden spoon
- tongs
Spoon into the oiled bowls and cool for about 60 minutes until set. Drizzle with palm syrup to serve.
30 g Canarian palm sap syrup- bowls
- ladle
- spoon
Allergens
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration