Jamaican Cornmeal Pudding

Learn how to make the best Jamaican cornmeal pudding ever

Course Dessert

Cuisine Jamaican

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 696kcal

Author Charla

Ingredients

3 cups fine cornmeal
½ cup gluten free flour Bob mills 1:1, buckwheat/rice flour works
4 cups coconut milk
2 cups water
1 cup coconut sugar
½ cup dairy free butter
⅓ cup raisins add more if you wish
2 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon vanilla
¼ teaspoon pink salt

To make the soft top

1 cup coconut milk
¼ cup coconut sugar

Instructions

Preheat the oven to 180°C/350°F/Gas Mark 4.
Grease and line a 10-inch springform baking tin with parchment paper, then set aside.
Place the cornmeal, gluten-free flour, cinnamon, nutmeg and pink salt into a large heatproof mixing bowl.
Use a whisk to combine the dry ingredients.Make a well in the centre of the dry ingredients and set aside.
Meanwhile, add the coconut milk, water, coconut sugar, vanilla and dairy free butter to a medium sized saucepan.
Heat the mixture over medium heat, stirring occasionally until the butter has completely melted.
Gradually pour the warm coconut milk mixture into the dry ingredients, whisking continuously to prevent lumps from forming.
Continue whisking until everything is thoroughly combined.
Stir in the raisins, if using.
Pour the cornmeal mixture into the prepared baking tin and transfer to the oven.
While the pudding is baking, prepare the soft-top custard by adding the coconut milk and coconut sugar to a saucepan.
Simmer over medium heat for approximately 5 minutes, stirring frequently, then remove from the heat.
After the pudding has baked for 15 minutes, carefully remove it from the oven.
Pour the coconut custard evenly over the surface of the pudding, then return it to the oven. If using a springform tin, you may want to place a baking tray underneath to catch any excess liquid.
Continue baking for approximately 45–50 minutes. The top should still be soft and slightly gooey (this is completely normal), while the pudding underneath should be firm.
Remove the pudding from the oven and allow it to cool before carefully removing it from the baking tin.
Slice and enjoy!

Notes

It's much cheaper to purchase cornmeal from an ethnic supermarket then your local grocery store just make sure there is no trace.
I use Bob Red mills 1:1 but this recipe also works with brown rice flour or buckwheat (or mix both together)
For best results use full fat coconut milk however if you are conscious of fat content then light should work (haven't tried it).
Invest in a whisk if you don't have one already, it's a life saver, much easier to control the overall mixture with a whisk, a fork or spoon simply won't suffice.
Make sure the milk is piping hot in order for the cornmeal to swell and thicken up while whisking it in.
If you do not like raisins simply leave them out.
Make sure to keep an eye on the pone once it's in the oven so you can add the soft top sauce. Use a timer if you need to!
Have the sauce ready while the pudding is in the oven, that way you are ahead of yourself and ready to pour the sauce on and put it back in the oven to bake straight a way.
I used fine cornmeal but because the cornmeal is cooked beforehand coarse cornmeal works too.
Any leftovers can be stored in the refrigerator once the pudding is completely cool. Consume within 2-3 days after baking.

Nutrition