Preheat the oven 375f/180c/gas mark
Grease a 10" spring form baking tin and set aside
Place the cornmeal, flour, cinnamon, nutmeg and pink salt into a large heatproof mixing bowl. Then use a whisk to evenly combine the cornmeal, spices and flour together.
Create a well in the centre of the bowl to accommodate the liquid and set aside.
Meanwhile, grab a medium sized saucepan and proceed to pour in the coconut milk, water, coconut sugar, vanilla and butter.
Bring the wet ingredients to a boil, while whisking and allow the butter to melt completely.
Once boiled, have the dry ingredients bowl and whisk ready.
Start to slowly commence pouring the coconut liquid while whisking in the cornmeal, keep doing this until all of the liquid is in the bowl. Don't stop whisking or lumps will form, keeping stirring until the cornmeal thickens up.
Once the cornmeal has thicken up nicely stir in the raisins
Pour the cornmeal mixture into the greased baking tin and place in the oven.
While this is baking prepare the soft top sauce by adding the coconut milk, butter and coconut sugar into a saucepan.
Simmer on medium heat for 10 minutes while stirring before removing from the stove.
15 minutes into baking drizzle half of the sauce over the entire top of the pone/pudding and place in the oven. You may need to place a tray underneath the baking tin if using a spring form tin to collect any excess liquid while the cake continues to bake.
Continue to bake for a full hour. The top should be gooey (this is normal) but firm underneath to indicate its readiness.
Remove from oven and allow to cool completely (not cold) before attempting to remove from the tin.
Serving with the remaining sauce and enjoy!