for the cornmeal pudding

400	ml	milk	heat up
100	g	Zwicky medium cornmeal	stir and bring to the boil, keep stirring to allow the cornmeal to absorb the milk, remove from heat
½		unwaxed lemon rind	grated
2	tblsp	honey
2	tblsp	chopped almonds
¼	tsp	cinnamon	add to the cornmeal, serve into 4 glass bowls and allow to cool completely

for the prune compote

200	g	stoned prunes	roughly chopped
100	ml	red wine
100	ml	water
1		cinnamon stick	bring all the ingredients to the boil, turn off the heat and allow to stew for 10 minutes; remove cinnamon stick and, if preferred, purée the compote, pour over cooled cornmeal

Chef’s tip

You can add more castor or brown sugar to the cornmeal pudding, if you like.

The pudding can also be filled into moulds (rinse these with cold water first) and then flipped on to the glass bowls. A terrine is also suitable; line it with cling film first.

Instead of prune compote, you could use elderberry compote or any other seasonal fruit compote.

Corn has a high level of vitamin B1.