JAMAICAN CORNMEAL PUDDING

Jamaican Cornmeal Pudding

Ingredients:

• 3 cups cornmeal
• 1/2 cup all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon nutmeg, freshly ground
• 1 teaspoons salt
• 2 cups coconut milk
• 3 cups water
• 2 teaspoons vanilla extract
• 1/2 cup butter
• 1 1/2 cups sugar
• 1 cup raisins
• 2 tablespoons rum (optional)

Topping Ingredients:

• 1 cup coconut milk
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Preheat oven to 350 F. Grease a 10-inch springform pan.
Combine cornmeal with flour, cinnamon, nutmeg and salt in a large bowl.
In a saucepan, heat milk, water and vanilla extract. Add butter and then the sugar and the raisins. Mix well and heat until sugar has dissolved and liquid is well heated, but not boiling.
Remove from heat and add rum. Mix well.
Add half of the warm liquid into the dry ingredients and mix well. Add the rest of the warm liquid and mix well until you have a smooth batter. Make sure you mix the batter very well so that there are no lumps. After going through the work of making this delicious treat, you don’t want to spoil it by biting into a clump of raw cornmeal flour.
Pour into prepared baking pan and bake for 15 minutes.
In a small bowl, combine all of the topping ingredients and mix well.
After 15 minutes, stir the batter to evenly distribute the raisins. (I forgot to do this step). Pour the topping over the cake and bake for another hour.