MIELIEPAP Pudding Recipe, Jamaican style

2 years ago written by

A simple and sweet South African dish, and a perfect complement to any BRAA!I
This pudding is “Inspired by Caribbean Cornmeal Dessert”.


  • 2 cup(s) Coconut Milk
  • 6 1/2 cup(s) water
  • 1/2 cup butter
  • 1/2 cup raisins
  • 400 grams sugar (if you are a diabetic, just use your supplement sugar)
  • 1 teaspoon cinnamon
  • 3 cup(s) mieliemeel (cornmeal)
  • 1/2 cup flour
  • 1 tablespoon milk powder
  • 2 1/2 teaspoon(s) cinnamon
  • 1 teaspoon nutmeg (optional)
  • 1 1/2 teaspoon(s) salt
  • 2 teaspoon(s) vanilla essence
  • 1 cup full cream milk
  • 1/3 cup brown sugar (the darker the better)

Method : Pudding

  1. In a large pot, pour 2 cups coconut milk, 4 cups water, butter, raisins, sugar and cinnamon, stir and bring to a boil.
  2. Heat the oven at 180°C/350°F
  3. Combine the mieliemeel (cornmeal), flour, milk powder, 2 teaspoons. cinnamon powder, nutmeg, salt and vanilla essence in a bowl.
  4. Add remaining 2 1/2 cups water to soften the cornmeal mixture.
  5. Add mixture to the boiling liquid and stir briskly. Lower the heat and allow to simmer for 10 minutes, whilst constantly stirring.
  6. Scrape mixture into a greased (10 inch) 24 cm baking tin.

Method: Top

  1. Combine 1 cup full cream milk, remaining 1/2 tsp cinnamon powder and the dark sugar. Mix until sugar granules are dissolved.
  2. Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.


TIP:  For best results it must be eaten the same day.


What do you have to say?

Article Categories:

Comments are closed.