Jamaican Cornmeal Pudding

Name: Jamaican Cornmeal Pudding
Total time: 1 h 10 min
Cuisine: Caribbean
Ingredients: 150g fine cornmeal; 400ml coconut milk; 400ml water; 100g soft dark brown sugar; 60g raisins; 2 tbsp coconut oil, melted, plus extra for the dish; 1 tsp vanilla extract; 0.5 tsp grated nutmeg; 1 tsp mixed spice; 0.25 tsp salt

A baked pudding of cornmeal and coconut milk with raisins, nutmeg and vanilla, soft inside with a lightly set top.

Time1 hr 10
LevelEasy
Costabout £0.35 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

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150 gfine cornmeal
400 mlcoconut milk
400 mlwater
100 gsoft dark brown sugar
60 graisins
2 tbspcoconut oilmelted, plus extra for the dish
1 tspvanilla extract
½ tspgrated nutmeg
1 tspmixed spice
¼ tspsalt

Method

1
Heat the oven to 180°C (160°C fan). Grease a 1.5 litre baking dish with coconut oil.
2
Heat the coconut milk and water in a pan until steaming. Add the sugar and stir until dissolved.
3
Sprinkle the cornmeal in slowly, whisking all the time. Cook over a low heat for 5 to 8 minutes, stirring, until thick like porridge.
7 min
4
Take off the heat and stir in the raisins, coconut oil, vanilla, nutmeg, mixed spice and salt.
5
Pour into the dish and level. Bake for 35 to 40 minutes, until the top is set and golden at the edges.
38 min
6
Rest for 10 minutes. Serve warm in squares, or cold the next day.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.