Jamaican Cornmeal Pudding



Serves 10 
2 cups coconut milk
4 cups water
1/2 cup butter
1/2 cup raisins
2 cups sugar
3 cups cornmeal
1/2 cup all purpose flour
1/2 teaspoons cinnamon powder
1 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons vanilla essence
2 cup whole milk
2 tbsp rum 
1/2 cup port wine (Red label is my favorite)


Topping
1 cup coconut milk
1/2 cup brown sugar 
1/2 tsp cinnamon
Methods: 
1. In a large sauce pot pour 2 cups coconut milk, 4 cups water, butter, raisins and 2 cups sugar. Stir and bring to a boil.
2. Combine the cornmeal, flour, 1 tsp cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add milk rum and wine to soften the cornmeal mixture.
3. Add some of the hot mixture to the cornmeal mixture just to warm (I find this prevents lumps) Add mixture to the boiling liquid and stir briskly.
4. Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring.
5. Scrape mixture into a greased (10 inch) 24 cm baking tin or into individuals ramekins or oven safe dishes.
6. Whisk together ingredients for topping and pour on top of mixture. Bake in a water bath (do not use if you like it with a crust); 30 min for ramekins and 50 minutes for larger pan. Allow to cook for at least 5 minutes before serving.
Serve with your favorite vanilla ice cream.