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.

Preheat oven to 170°C / 340°F. Grease a deep 23cm / 9-inch baking dish. Bring Grace Coconut Milk, water and butter to a gentle simmer in a large heavy saucepan over medium heat.

Pour cornmeal into simmering liquid in a thin steady stream, stirring constantly with a wooden spoon to prevent lumps. Add brown sugar, vanilla, mixed spice, cinnamon and salt. Cook, stirring continuously, for 10 minutes until thick.

Remove from heat. Cool 5 minutes then beat in eggs one at a time, stirring vigorously after each addition to prevent scrambling. The mixture should be thick and smooth.

Pour into prepared dish. Smooth the top. Bake at 170°C / 340°F for 45–50 minutes until set in the centre and lightly golden on top. A skewer should come out mostly clean.

Allow to cool in the dish for 20 minutes before cutting into squares or wedges. Serve warm or at room temperature. Excellent the following day.