Jamaican Cornmeal Pudding is a beloved traditional dessert that brings the flavors and culture of Jamaica to your table. This rich, creamy pudding combines the earthiness of cornmeal with the sweetness of coconut milk and spices, resulting in a delightful treat that’s perfect for any occasion.
Here's a step-by-step guide to making this delicious pudding.
Ingredients:
For the Pudding:
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 shredded coconut (optional)
For the Custard Topping:
1 ½ cups coconut milk or whole milk
5 - 6 Tbsp dark brown sugar
Salt as desired
½ tsp cinnamon
Pinch of nutmeg
Instructions:
Preparation:
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish or a similarly sized baking pan.
2. Mixing the Pudding:
In a large bowl, combine the cornmeal and flour. Gradually add the water, stirring constantly to avoid lumps, until you have a smooth mixture.
In a large saucepan over medium heat, combine the coconut milk, salt, white rum, Red Label Flavoured Wine, and raisins. Bring to a gentle boil, stirring occasionally.
Add the butter, nutmeg, cinnamon, vanilla, granulated sugar, and soft brown sugar to the coconut milk mixture. Stir until the butter is melted and the sugars are dissolved.
Slowly add the cornmeal mixture to the saucepan, stirring continuously to prevent lumps. Continue to cook and stir for about 10-15 minutes until the mixture thickens to a porridge-like consistency.
3. Baking the Pudding:
Pour the cornmeal mixture into the greased baking dish. Smooth the top with a spatula.
If using shredded coconut, sprinkle it evenly over the top of the mixture.
Bake in the preheated oven for about 50-60 minutes, or until the pudding is set and lightly golden on top.
4. Preparing the Custard Topping:
While the pudding is baking, prepare the custard topping. In a small saucepan, combine the coconut milk (or whole milk), dark brown sugar, salt, cinnamon, and nutmeg.
Cook over medium heat, stirring constantly until the mixture thickens slightly, about 5-7 minutes.
5. Adding the Custard Topping:
Once the pudding is set, remove it from the oven. Pour the custard topping evenly over the pudding.
Return the pudding to the oven and bake for an additional 15-20 minutes, or until the custard is set and slightly caramelized.
6. Cooling and Serving:
Allow the pudding to cool in the pan for at least 30 minutes before slicing.
Serve warm or at room temperature. Enjoy a slice of this comforting Jamaican treat on its own or with a scoop of vanilla ice cream.
Tips:
Raisins: If you’re not a fan of raisins, you can omit.
Rum and Wine: These add a distinctive flavor, but if you prefer a non-alcoholic version, you can omit them.
Coconut: For added texture and flavor, the shredded coconut is a wonderful optional addition.
This Jamaican Cornmeal Pudding is a wonderful way to experience the rich culinary heritage of Jamaica. Its creamy texture, aromatic spices, and sweet flavors are sure to make it a favorite in your household. Enjoy baking and indulging in this traditional dessert!
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