Puddings are one of Jamaica's sweet desert pastries. There are several different kinds of puddings in the Caribbean on whole, however, in my opinion, some of the best puddings are found in Jamaica.
For this post, we are focusing on how to make the best Jamaican cornmeal pudding with the "flekeh" pan di top. Growing up in Jamaica, cornmeal pudding wasn't my top favorite of the puddings due to the fact that it’s not the easiest to type to make perfect. Needless to say, some of the mistakes people make when cooking cornmeal pudding are:
Adding too much cornmeal making it dry and hard.
Not blending out some of the cornmeal making it too course, even if refined cornmeal is used.
And not getting the "Flekeh", (soft saucy top) perfect.
I have developed this recipe to create the cornmeal pudding easy, moist, "perfect feckeh pan di top", beginners friendly and delicious. Everyone will be able to make it use this recipe.
Pre-heat Oven 350°
Recipe:
2 cups cornmeal
½ cup flour
1½ cups sugar
1 tsp salt
1 tsp nutmeg
1 tbsp cinnamon
1 pinch ground all-spice
2 tbsp vanilla
½ tsp almond essence
¼ tsp rose & almond
2 cans coconut milk
¾ of a stick of butter
1 cup Raisins
½ cup white rum/vodka (optional)
Direction
*Add 1½ cans coconut milk to a pot along with salt, sugar, vanilla, rose & almond, and almond essence, (all the wet mixtures) Be sure to half the cans of water to rinse out the coconut mild residue. So that would make it 1½ cans of coconut milk plus a can of water.
* Stir until sugar dissolve
*Use spice grinder or blender to grind one cup of the cornmeal into flour-like texture (even if your cornmeal is very fine and labeled refine).
*Combine 1 cup grinder cornmeal in addition to the one cup ungrind, flour, cinnamon, ground all-spice, and nutmeg to a bowl (dry mixture). Use a spatula to combine thoroughly
*Add dry mixture to wet and mix until no lumps from flour or cornmeal is present. Clean hands are quicker than a spatula for this process. Add rum/vodka at this point if you choose to.
*Add pot with mixture to stove top on low-medium heat.
*Add ½ stick of butter & raisins to pot, stir until thickens. Stirring should prevent this from coming to a boil (SHOULD NOT COME TO A BOIL) be sure to stir from bottom to prevent sticking.
*Once thick enough to fall off the spatula in a folding motion, remove from heat and pour mixture into a grease 8" baking dish. Smooth of top with spatula
*Bake on 350°for 1 hour
The "Frekeh Pot di Top" Sauce Topping
Use the left over
½ can of coconut milk
¼ stick of butter
1 tbsp vanilla
1 pinch of salt
3 tbsp sugar
*Combine ingredients (you may have to melt the butter) and mix until sugar is dissolved.
*After pudding has been baking for 1 hour remove from oven and add the mixed concoction over top.
*Put baking pan with pudding & sauce back in oven. Turn oven on broil -Hi and allow to broil for 6-8 mins then remove from oven.
*Let rest for at least 45 mins -1 hr before cutting, then ENJOY!
NOTES:
-Pudding is easier to cut out of baking pan without breaking when cool.
-Pudding can be enjoyed hot or cold.
-To re-heat- cut your desired slice and microwave for 30 seconds - a minute depending on thickness of cut.
-Cornmeal pudding makes a delicious desert served warm topped with ice cream.
-If you are planning to remove this cornmeal pudding with the "flekeh pan di" top from the pan you should consider a spring form pan. This way the delicious sauce stays on top.
-Once cool, refrigerate and consume within 5 days (trust me) it will not last that long. if you want to keep it long-term, freeze it (I have never freeze it) but I know it can be done. Just remove from freezer 3-4 hours before intended use and leave to thaw on counter or in fridge.
-Easy, Quick and Delicious, you will love this and will be proud of yourself for making it.