Pass banana leaves briefly over an open flame to soften and make pliable. Cut into 25cm / 10-inch squares. If unavailable use heavy-duty foil. Prepare string or leaf strips for tying.

Combine cornmeal, Grace Coconut Milk, water, brown sugar, softened butter, raisins, vanilla, mixed spice and cinnamon in a large bowl. Stir vigorously until a thick, pourable batter forms. Taste and adjust sweetness.

Place 3–4 heaped tablespoons of mixture in the centre of each banana leaf square. Fold to form a neat parcel, tucking in the sides. Tie firmly. The parcels must be tightly sealed to prevent the mixture escaping during steaming.

Stand parcels upright in a large pot with water reaching one-third up the sides. Cover tightly and steam over medium heat for 1 hour 15 minutes to 1 hour 30 minutes. Check water level every 30 minutes.

Remove parcels from pot. Cool for 10 minutes before unwrapping — the duckunoo firms as it cools. Serve warm or at room temperature. The banana leaf imparts a beautiful earthy aroma.