Jamaican Cornmeal Pudding

Method

• 1

  Pre-heat your over to 180°C and grease a 10-inch backing pan and set aside.
  In a large saucepan add 100g of butter, 275ml of Dunn’s River Coconut Milk, whole milk, brown sugar and Dunn’s River Mixed Spice. Bring to a boil then remove saucepan from the heat.

• 2

  In a large bowl, combine the Dunn’s River Fine Cornmeal and plain flour, 250ml of water and stir well. Combine this all with your coconut milk mixture about one cup at a time until the mixture is fully mixed and smooth.

• 3

  Gradually whisk your combined mixture into the saucepan, a little at a time while stirring throughout with a whisk to prevent any lumps. Bring to a boil and then simmer for 6-8 minutes, stirring frequently,

• 4

  Remove saucepan from the heat, add the raisins and stir well. Pour the pudding mixture into your prepared baking pan and bake at 180°C for 30 minutes.

• 5

  FOR THE COCONUT SAUCE TOPPING:

  In a small saucepan, combine 125ml of Dunn’s River Coconut Milk,100g of brown sugar and 60g of butter. Melt on a medium heat and simmer for 2 minutes, stirring throughout then remove from the heat and set aside.

  Remove the cornmeal pudding from the oven and pour over your coconut sauce and spread evenly across the top then return to the oven and bake for a further 20 minutes until the top is gooey and bubbly. 

  Remove from oven and allow to cool before slicing into 8 individual portions and serve – Enjoy!