Cornmeal pudding recipe

Cornmeal pudding recipe.

3 cups superfine and really yellow cornmeal.
3/4 cups all purpose flour or whole wheat flour
1 tps salt
2 tps nutmeg
1 tps ground cinnamon
1 1/2 cups granulated sugar
1 coconut chopped and blended for 3 cups of coconut milk
2 1/2 for pudding 1/2 for topping
1/2 cup coconut refuse
1/2 cup white rum soaked raisins
1 1/2 stick melted or softened butter
1/2 vanilla bean pod. (The bean)

For topping (surry)
1/4 cup brown sugar
1/2 cup coconut milk
1 /2 stick  softened butter

Note: For the coconut method refer to potato pudding a few pics below.

Recipe:
Pre-heat oven to 350°. Grease a 10" round baking pan generously. In a pudding pan (stainless steel bowl) combine flour, cornmeal, cinnamon, nutmeg, salt, rum&raisins, 2 1/2 cups Coconut milk, melted butter, sugar, 1/2 cup coconut refuse and vanilla bean.
Stirring with a wooden spoon or clean hands.
Pour into generously greased pan and bake in the middle of the oven on the second rack for approximately 1hr:15mins. Remove and pour 1/2 stick butter, 1/4 cup brown sugar and the remaining coconut milk and bake under the broiler for around 5 minutes until golden krust is achieved.
Remove, let cool and slice into pieces and enjoy.