📝 About This Recipe
This quintessential Caribbean treasure, often called 'Hell a Top, Hell a Bottom' due to the traditional method of cooking with coals on the lid, is a soul-warming masterpiece of texture and spice. It features a firm, custard-like base made from fine yellow cornmeal and rich coconut milk, topped with a luscious, creamy 'soft top' layer. Infused with warm notes of nutmeg, cinnamon, and vanilla, it represents the heart of Jamaican home cooking and the ultimate comfort dessert.
🥗 Ingredients
The Pudding Base
- 2 cups Fine Yellow Cornmeal (not coarse or stone-ground)
- 1/2 cup All-Purpose Flour (sifted)
- 4 cups Full-Fat Coconut Milk (freshly squeezed or high-quality canned)
- 1 cup Water
- 1 1/2 cups Dark Brown Sugar (packed)
- 1/2 cup Raisins (soaked in warm water or rum)
- 2 tablespoons Unsalted Butter (melted)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Freshly Grated Nutmeg (freshly grated is essential for flavor)
- 1/2 teaspoon Salt
The Custard Top (Soft Top)
- 1 cup Full-Fat Coconut Milk
- 2 tablespoons Dark Brown Sugar
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Freshly Grated Nutmeg
- 1/2 teaspoon Vanilla Extract
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch round cake pan or a deep baking dish with butter.
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2
In a large mixing bowl, whisk together the cornmeal, flour, salt, cinnamon, and nutmeg until well combined and free of large lumps.
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3
In a separate large pot or bowl, combine 4 cups of coconut milk, water, brown sugar, melted butter, and vanilla extract. Stir until the sugar is completely dissolved.
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4
Slowly pour the dry cornmeal mixture into the wet ingredients, whisking constantly to ensure a perfectly smooth consistency without any dry pockets.
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5
Stir in the raisins (drain them first if they were soaking). Allow the mixture to sit for about 10 minutes; this helps the cornmeal hydrate and prevents it from being gritty.
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6
Pour the batter into the prepared baking dish. Place the dish on the middle rack of the oven and bake for 45 minutes.
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7
While the pudding is baking, prepare the 'soft top' topping by whisking together the remaining 1 cup of coconut milk, 2 tablespoons of brown sugar, cinnamon, nutmeg, and vanilla in a small bowl.
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8
After 45 minutes, carefully remove the pudding from the oven. The edges should be starting to set, but the center will still be quite soft.
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9
Gently pour the coconut milk topping mixture over the surface of the pudding. Use the back of a spoon to spread it evenly to the edges.
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10
Return the pudding to the oven and bake for another 45 minutes. The pudding is done when the top has transformed into a thick, golden, custard-like glaze and the pudding feels firm but slightly jiggly.
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11
Remove from the oven and place on a wire rack. This is the hardest part: let it cool completely for at least 2-3 hours (or overnight) to allow it to set properly.
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12
Once cooled and set, slice into wedges and serve at room temperature or slightly chilled.
💡 Chef's Tips
Always use fine yellow cornmeal; coarse meal will result in a gritty texture that lacks the traditional silkiness. For the most authentic flavor, use freshly squeezed coconut milk from a dry coconut if available. Don't skip the cooling time! If you cut it while hot, the pudding will fall apart and the layers won't be distinct. If the top isn't browning as much as you'd like in the final 10 minutes, you can briefly turn on the broiler, but watch it closely to prevent burning. Soaking your raisins in a bit of Jamaican dark rum adds a sophisticated depth of flavor.
🍽️ Serving Suggestions
Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Pair with a hot cup of Jamaican Blue Mountain coffee for a perfect afternoon treat. A glass of sorrel drink or ginger beer provides a refreshing contrast to the rich, spiced pudding. Enjoy as a 'sweet treat' after a savory meal of Curry Goat or Jerk Chicken. Drizzle a little extra condensed milk over the top for an ultra-indulgent variation.