Make Jamaican cornmeal pudding by combining and bringing to a boil 2 cups of coconut milk, 4 cups of water, 1/2 cup of margarine, 1/2 cup of raisins, 1 pound of sugar and some cinnamon. Add 3 cups of softened cornmeal, flour and spices, and then bake for one hour.
To create a soft top for the pudding, add a combination of milk, cinnamon and dark sugar before baking it. If desired, substitute butter for margarine, dark sugar for granulated sugar and regular milk for coconut milk. However, coconut milk is a traditional ingredient in this recipe. Another optional additive is rum, which you should add to the boiled milk mixture after taking it off the stove.
There are two important considerations when baking to ensure you make the ideal pudding. First, mix the warmed milk mixture into the dry ingredients in two stages, stirring well between each stage. This step ensures there are no cornmeal lumps in the batter. Second, after about 15 minutes of baking, stir the batter while it is in the oven to allow for even distribution of the raisins in the pudding. If you do not distribute the raisins evenly, they sink to the bottom.