Jamaican Cornmeal Pudding
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 cups fine cornmeal
- Β½ cup gluten free flour
- 4 cups coconut milk
- Β½ cup water
- 1 cup coconut sugar
- β cup dairy free butter
- β cup raisins (optional)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp vanilla
- ΒΌ tsp pink salt
- 1 cup coconut milk
- ΒΌ cup coconut sugar
Method
- Preheat the oven to 180Β°C/350Β°F/Gas Mark 4.
- Grease and line a 10-inch loose bottom/base baking pan with parchment paper, then set aside.
- Sieve the cornmeal and gluten free flour in a large heatproof mixing bowl.
- Add the cinnamon, nutmeg and pink salt.
- Use a whisk to combine the dry ingredients.
- Make a well in the centre of the dry ingredients and set aside.
- Meanwhile, add the coconut milk, water, coconut sugar, vanilla and dairy free butter to a medium sized saucepan.
- Heat the mixture over medium heat, stirring occasionally until the butter has completely melted and the milk is very hot.
- Gradually pour the warm coconut milk mixture into the dry ingredients, whisking continuously to prevent lumps from forming.
- Continue whisking until everything is thoroughly combined.The mixture should have thickened up slightly.
- Stir in the raisins, if you re using them.
- Pour the cornmeal mixture into the prepared baking pan and transfer to the oven.
- While the pudding is baking, prepare the soft top custard by adding the coconut milk and coconut sugar to a saucepan.
- Simmer over medium heat for approximately 5 minutes, stirring frequently, then remove from the heat.
- After the pudding has baked for 15 minutes, carefully remove it from the oven. The top of the pudding should be set (very important).
- Pour the coconut custard evenly over the surface of the pudding, then return it to the oven. If using a springform tin, you may want to place a baking tray underneath to catch any excess liquid.
- Continue baking for approximately 45β50 minutes or until the soft and slightly gooey (this is completely normal), while the pudding underneath should be firm.
- Remove the pudding from the oven and allow it to cool before carefully removing it from the baking tin.
- Slice and enjoy!