Photo by Jeffrey Marshall
spring/summer 2008 JamaicanEats magazine
- 6 cups milk (regular, coconut, or soy)
- 2 cups brown sugar
- 1 cup raisins
- 2 tablespoons coconut oil or ½ cup soft margarine
- 3 cups yellow cornmeal
- 1/2 cup whole wheat or unbleached white flour
- 1 teaspoon grated nutmeg
- 1 tablespoon cinnamon
- 1 1/2 teaspoons salt
- 2 teaspoons vanilla
- 1/2 teaspoon almond flavouring
- 1 cup raisins (or 1/2 raisins, 1/2 currants)
For the soft top
- 1 cup coconut milk
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 300 degrees F.
- Place 4 cups of the milk, sugar, raisins and coconut oil (margarine) in a saucepan to boil.
- Combine cornmeal, whole wheat flour, nutmeg, cinnamon, salt, vanilla, and almond flavouring.
- Add remaining 2 cups of milk to the cornmeal and flour mixture. Then gradually add to the boiling mixture and stir briskly.
- Lower flame and continue stirring for about 10 minutes.
- Pour batter into a greased baking dish.
- Mix together the ingredients for the soft top, pour evenly over batter in the baking dish.
- Bake for 1 ½ hours or until a skewer inserted into the pudding comes out clean.
Serve warm or cold. Goes down well with coffee, tea or a cold glass of milk.
Variation: Add cherry and fruits for a twist.
-By Christine Wright
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: firstname.lastname@example.org