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 of cornmeal fine or coarse, organic works for this specific recipe(375g)
½ cup of gluten free flour Bob mills 1:1, buckwheat/rice flour works(75g)
1 can of coconut milk 400ml/14oz/2 cups
3 ½ cups of water 700ml/24oz
1 cup of coconut sugar 145g
⅓ cup of dairy free butter 60g
⅓ cup of raisins add more if you wish(55g)(optional)
2 teaspoon of cinnamon
1 teaspoon of nutmeg
1 tablespoon of vanilla
¼ teaspoon of Himalayan pink salt

To make the soft top

1 can of coconut milk 400ml/14oz/2 cups
¼ cup of coconut sugar 50g
⅓ cup of dairy free butter 60g

Instructions

Preheat the oven 356f/180c/gas mark4
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 pudding 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!

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