Cornmeal Pudding (Jamaican)

Ingredients for 8 Servings

½ lb or 225g

golden cornmeal
x3 400ml tins

thick coconut milk
18-20

pitted dates
1 ½ tsp

ground cinnamon
1½ tsp

salt
1½ tsp

ground nutmeg
3oz or 75g

raisins (optional)
2oz or 50g

vegan butter or margarine
_______

For the topping _____
¼ pint or 125ml

coconut milk
3-4 tbsp

Brown sugar
½ tsp

ground cinnamon
½ tsp

vanilla extract

Total Time

Preparation Time

25 min
Cooking Time

1 h

Goes Great with

2 Ingredient Chocolate Cake

Desert

Vegan Custard

Desert

Raisin Bread (vegan)

Desert

Method

Preheat oven to 180c / 350f / gas mark 4
Blend together dates and coconut milk , and stir in the salt, nutmeg, and mixed spice .
Add to cornmeal mixture, stirring until there are no lumps.
Pour into a greased pan.
Coat raisins with a little flour and sprinkle into mixture.
Dot generously with vegan butter or margarine.
Bake in a preheated oven at 350°F, 180°C or gas mark 4 for 15 minutes or until set.
Combine all topping ingredients together and pour mixture on top of pudding.
Bake for a further 30-45 minutes or until set.
Cool and serve

Notes

Jamaican cornmeal pudding continues to firm up as it cools, so allow it to rest for at least 20–30 minutes before slicing. For the best flavor and texture, enjoy it warm or at room temperature.

Goes Great with