Jamaican Cornmeal Pudding is an easy to make traditional Jamaican desert made primarily of cornmeal and sugar.
2 cup(s) coconut milk – > View on Amazon
6 1/2 cup(s) water
1/2 cup(s) margarine– > View on Amazon
1/2 cup(s) raisins– > View on Amazon
1 pound(s) granulated sugar– > View on Amazon
1 whole cinnamon leaf
3 cup(s) cornmeal– > View on Amazon
1/2 cup(s) counter flour– > View on Amazon
1 packet(s) milk powder– > View on Amazon
2 1/2 teaspoon(s) cinnamon powder– > View on Amazon
1 teaspoon(s) nutmeg– > View on Amazon
1 1/2 teaspoon(s) salt– > View on Amazon
2 teaspoon(s) vanilla essence– > View on Amazon
1 cup(s) whole milk– > View on Amazon
2 ounce(s) dark sugar– > View on Amazon
In a large sauce pot, pour 2 cups coconut milk; 4 cups water, margarine, raisins, granulated sugar and cinnamon leaf; stir and bring to a boil.
Combine the cornmeal, counter flour, milk powder, 2 tsps. cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add remaining 2 1/2 cups water to soften the cornmeal mixture. Add mixture to the boiling liquid and stir briskly. Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring.
Scrape mixture into a greased (10 inch) 24 cm baking tin.
For Soft Top - Combine 1 cup whole milk, remaining 1/2 tsp cinnamon powder and the dark sugar. Mix until sugar granules are dissolved.
Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.
Coconut milk powder may be used to substitute the coconut milk and brown sugar may substitute the granulated sugar.