Duckanoo Preparation Time: 20 minutes | Cooking Time : 30 minutes There are endless variations on this traditional recipe. Some cooks prefer to omit the flour, using only polenta, and, rather than baking, poach the duckanoo in gently boiling water about 10 minutes. 1/2 cup polenta 2/3 cup self-raising flour 150g fresh coconut, grated finely 1/2 teaspoon vanilla essence 1 cup milk 1/3 cup raisins 1/4 cup dark brown sugar 1/2 teaspoon grated fresh nutmeg 1/2 teapsoon ground cinnamon 2 tablespoons cold water 25g butter

Preheat oven to moderate.

Combine polenta, flour and coconut in large bowl. Gradually add blended vanilla and milk, stirring constantly, until mixture is smooth.

Add raisins, sugar, nutmeg and cinnamon; stir until mixed through. Add the water and melted butter; knead until mixture is even.

Roll mixture into golf-ball-sized portions; place balls on greased oven tray.

Bake duckanoo in moderate oven 30 minutes or until golden.

Serve duckanoo with cream or ice-cream, if desired.

SERVES 6 (makes 18)

TIP: Fresh coconut delivers the best results in this recipe, but you can substitute desiccated coconut, if you prefer.