A delightful Caribbean-inspired dessert with a rich coconut flavor and a soft, pudding-like texture.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even baking.
In a mixing bowl, combine the yellow cornmeal, all-purpose flour, brown sugar, mixed spice, salt, and nutmeg.
Sift the dry ingredients to avoid lumps and ensure a smooth mixture.
Gradually add the unsweetened coconut milk to the dry mixture, stirring until smooth.
Add the coconut milk slowly to prevent lumps from forming.
Pour the mixture into a greased baking dish.
Use a spatula to spread the mixture evenly in the dish.
Sprinkle the raisins evenly over the mixture and dot with butter.
Coat the raisins lightly with flour to prevent them from sinking to the bottom.
Bake in the preheated oven for 15 minutes.
Check the pudding halfway through to ensure even baking.
In another bowl, mix the sweetened coconut milk, granulated sugar, cinnamon, and vanilla extract.
Whisk the custard ingredients thoroughly to dissolve the sugar completely.
Pour the custard mixture over the partially baked pudding.
Pour the custard gently to avoid disturbing the base layer.
Return the dish to the oven and bake for an additional 30-45 minutes, or until set.
The pudding is done when the custard is firm and slightly golden on top.
Allow the pudding to cool before serving.
Cooling helps the pudding set further and makes it easier to slice.
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