Cornmeal Pudding (Jamaican)

INGREDIENTS
• ½  lb or 225 g golden cornmeal
• x3 400ml tins of thick coconut milk
•18-20 pitted dates
• 1 ½ tsp ground cinnamon
• 1½ tsp salt
• 1½ tsp ground nutmeg
• 3 oz or 75 g raisins optional
• 2 oz or 50 g vegan butter or margarine
For the topping

• ¼ pint or 125 ml coconut milk
• 3-4 tbsp Brown sugar
• ½ tsp ground cinnamon
• ½ tsp vanilla essence (can also use vanilla extract)
METHOD
1. Preheat oven to 180c / 350f / gas mark 4
2. Blend together dates and coconut milk , and stir in the salt, nutmeg, and mixed spice .
3. Add to cornmeal mixture, stirring until there are no lumps.
4. Pour into a greased pan.
5. Coat raisins with a little flour and sprinkle into mixture.
6. Dot generously with vegan butter or margarine.
7. Bake in a preheated oven at 350°F, 180°C or gas mark 4 for 15 minutes or until set.
8. Combine all topping ingredients together and pour mixture on top of pudding.
9. Bake for a further 30-45 minutes or until set.
10. Cool and serve