Jamaican Cornmeal Pudding Recipe
Jamaican Cornmeal Pudding is an easy to make traditional Jamaican desert made primarily of cornmeal and sugar. Imagine the warm embrace of the Caribbean sun, the soothing rhythm of reggae in the background, and the tantalizing aroma of Jamaican Cornmeal Pudding wafting through the air. This beloved dessert is a true taste of Jamaica's culinary heritage, capturing the essence of tropical paradise in every bite.
Ingredients
- 2 cups coconut milk
- 6 1/2 cups water
- 1/2 cup margarine
- 1/2 cup raisins
- 1 pound s granulated sugar
- 1 whole cinnamon leaf
- 3 cups cornmeal
- 1/2 cup counter flour
- 1 packet milk powder
- 2 1/2 tsp cinnamon powder
- 1 tsp nutmeg
- 1 1/2 tsp salt
- 2 tsp vanilla essence
- 1 cup whole milk
- 2 ounce dark sugar
Instructions
- 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.