Jamaican Spice Bun Rolls

Its almost Easter in Jamaica and what I love to call 'Easter Bun Holiday'. There is so much Easter Bun to choose from Stout Buns, Yeast Buns and some thats neither.
So with my love for Buns and Cinnamon Rolls I decided to try a fusion. They are awesome. Give them a try and let me know if you love them too.

50 Jamaican Dishes

This year Jamaica celebrates 50 years of independence and we are counting down our top 50 Jamaican dishes.

1. Cornmeal Porridge
2. Hominey Corn Porridge
3. Green Banana/Plantain Porridge
4. Peanut Porridge
5. Stamp and Go (Saltfish Fritters)
6. Solomon Gundy
7. Janga (Crayfish) Soup
8. Mannish Water (Goat Head Soup)
9. Pepperpot Soup
10. Pumpkin Beef Soup
11. Fish Tea
12. Red Peas Soup
13.  Rice and Peas
14. Jerked Chicken
15. Jerked Pork
16. Jerked Sausage
17. Steamed Fish
18. Roast Fish
19. Escovitched Fish
20. Run Dung
21. Peppered Shrimp
22. Ackee and Saltfish
23. Curried Shrimp/Conch
24. Curried Goat
25. Cow Foot and Beans
26. Tripe and Beans
27. Stew Peas
28.  Beef Patty
29. Roast Breadfruit
30. Pumpkin/Callaloo Rice
31. Boiled Dumplings
32. Callaloo
33. Festivals
34. Bammy
35. Pressed Plantatin
36. Roast Yam and Saltfish
37. Fried Dumplings
38. Vegetable Salad
39. Cornmeal Pudding
40. Sweet Potato Pudding
41. Duckunoo
42. Toto
43. Rock Buns
44. Coconut Drops
45. Grater Cake
46. Plantain Tart
47. Fruit Cake
48. Bulla
49. Gratto
50. Hard Dough Bread
51. Spice Bun

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.