Cornmeal Pudding

This is my favourite Jamaican dessert. As a child I remember having it when it was made on a Jamaican style coal stove. Ol' folks call the process "hell a top, hell a bottom and hallelujah in the middle" where the pudding is cooked underneath and on top of hot coals. This process gives the pudding a unique wood fire flavour and aroma. Our moms and grandmas would call the syrupy liquid on top 'the custard'. It makes the pudding a little sweeter but also keeps it nice and moist. I know its hard to wait on this to cool because the smell make sit so tempting but please wait so that it can actually be sliced :)

INGREDIENTS:

3 ½ cups coconut milk (About 2 cans)

2 1/2 tsp salt

3 Tbsp Jamaican white rum

3 Tbsp Jamaican Red label Flavoured wine

2 cups raisins

3 Tbsp butter

3 cups fine cornmeal

1 cup flour

5 - 5 1/2 cups water

½ tsp freshly grated nutmeg

1 ½ tsp cinnamon

1 Tbsp vanilla

3/4 - 1 cup granulated sugar

½ cup soft brown sugar

1 cup unsweetened coconut, shredded (optional)

‘Custard’ topping ingredients

1 ½ cups coconut milk or whole milk

5 - 6 Tbsp dark brown sugar

Salt as desired

½ tsp cinnamon

Pinch of nutmeg

METHOD:

1. In large thick based pot pour the 3 ½ cups coconut milk, salt, wine, rum, butter and bring to a simmer.

2. Pour the cornmeal and flour into a large bowl. Add the water, nutmeg, cinnamon, vanilla, granulated sugar and coconut then stir to remove all lumps.

3. Add the moistened mixture to the liquid and stir quickly over low - medium heat with wooden spoon or whisk breaking up any lumps if present. Keep stirring over low heat as it simmers for 12 - 15 minutes till soft. Stir in the raisins.

4. Scrape the mixture into a greased 10 inch baking pan or sometimes I'll use two 8 inch pans.

5. ‘Custard’ Topping: In a small pot, combine all the topping ingredients. Mix until sugar is dissolved. Simmer and stir on stove for 2-3 minutes then pour it over the pudding mixture and bake at 180°C/350°F for 1 hour and 25 minutes. FOR A WETTER TOP just bake the pudding for 40 minutes first THEN pour on the 'custard topping mixture" Place pudding back in the oven to finish the baking time. You may even turn on your broiler briefly AT THE END to make the top even more caramelised

6. Allow to cool and firm up before slicing.

YIELD: 12 – 16 servings (6 lb pudding)