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Jamaican Cornmeal Pudding

Cornmeal pudding is a staple snack in Jamaica, sweet and gooey and full of rich coconut flavor. This recipe has the classic raisins and warm spices, and is taken up a notch with a splash of rum. Enjoy this incredible Caribbean Dessert!
  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield1 10” pudding
  • Serving Size16


    • ~1 tbsp vegetable oil for greasing
    • 5 cups coconut milk (canned) + ½ cup for soft top
    • 2 tbsp rum (dark or light, optional) + 1 ½ tsp for glaze
    • 1 ½ cups brown sugar + 1 tbsp for soft top
    • ½ cup margarine or butter (optional)
    • 1 tbsp vanilla extract + 1 tsp for soft top
    • 3 cups Professor Torbert’s Orange Corn Flour
    • 1 tsp salt
    • ¾ cup all purpose flour + 1 tbsp for dusting raisins
    • 1 tsp nutmeg
    • 1 tsp cinnamon
    • 1 tsp allspice
    • 1 cup raisins (optional)
    • 1 cup powdered sugar (for glaze)

    Method of Preparation


    Preheat your oven to 350F. Grease a 10” springform pan with vegetable oil, and line the bottom with parchment paper.


    In a medium saucepan, combine 5 cups coconut milk, 2 tbsp rum, 1 ½ cups brown sugar, ½ cup margarine or butter, and 1 tbsp vanilla extract. Heat very gently, just so the margarine/butter melts, and the sugar dissolves. Do not boil.


    As the liquid mixture is warming up, sift together the corn flour, salt, ¾ cup all purpose flour, nutmeg, cinnamon, and allspice in a large mixing bowl. It is important to sift them, as this will make sure the pudding is smooth and creamy. Whisk the dry ingredients until well combined.


    Put the raisins and 1 tbsp of flour into a bowl. Toss to very thoroughly coat the raisins. This will prevent them from sinking all the way to the bottom of the pudding.


    Once the sugar is dissolved and the margarine/butter is melted, pour the liquid ingredients into the dry ingredients, mixing constantly. The constant mixing will help to prevent clumps from forming. The resulting mixture will be very thin, only a little bit thicker than milk. If it is nearing a pancake-batter consistency, add a little bit more coconut milk or water (about ¼ cup at a time, until you reach the appropriate consistency).


    Transfer the batter to the greased springform pan. Once in the pan, sprinkle the coated raisins into the batter, making sure they are completely submerged. Place this on a baking sheet, and place it into your preheated oven. Bake for about 50 minutes, or until the top of the pudding has barely set.


    While it bakes, prepare the “soft-top.” This will create a soft, custardy top to the pudding. Combine the ½ cup coconut milk, 1 tsp vanilla extract, and 1 tbsp brown sugar.


    After 50 minutes, take the pudding out of the oven. Pour the soft-top mixture over the top of the pudding, evenly coating the entire thing. Place the coated pudding back into the oven for another 20 minutes, or until the center of the pudding has set.


    While the pudding cools (~1 hour), combine 1 ½ tsp rum with 1 cup of powdered sugar to make a rum glaze.


    Slice and serve the pudding with rum glaze and a dusting of cinnamon. Enjoy!

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