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Jamaican Cornmeal Pudding
INGREDIENTS: 3cups golden cornmeal
¾ cup all purpose flour
2 ¼ cups brown sugar
5 cups thick coconut milk
½ tsp. mixed spice
1½ tsp salt
1½ tsp grated nutmeg
½ cup raisins
½ cup of the shredded coconut METHOD: Sift together flour and cornmeal.
Blend together sugar, salt, nutmeg, mixed spice and coconut milk.
Add to cornmeal mixture, stirring until there are no lumps.
Pour into a greased pan.
Coat raisins with a little flour and sprinkle into mixture.
Sprinkle shredded coconut on top.
Dot generously with butter or margarine.
Bake in a moderately-hot oven 350F for ¼ hour or until set.
Combine and pour custard mixture (see recipe below) on top of pudding.
Bake for a further ½ to ¾ hour or until set.
Cool and serve. *Custard Mixture*
½ cup strong coconut milk
4 heaped tbsps granulated sugar
Dash cinnamon
Dash vanilla
Combine all ingredients and use as directed above |
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May, 2012
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