Jamaican Cornmeal Pudding (Toto)

Ingredients

• 1 cup Cornmeal
• 1 cup All-Purpose Flour
• 2 cups Coconut Milk
• 1 cup Brown Sugar
• 1/2 cup Raisins
• 1/2 cup Grated Coconut
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 2 tsp Baking Powder
• 4 tbsp Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. In a large bowl, combine the 1 cup Cornmeal, 1 cup All-Purpose Flour, 2 tsp Baking Powder, 1 tsp Cinnamon, and 1/2 tsp Nutmeg; whisk these dry ingredients together thoroughly to ensure they are evenly distributed.
2. 2In a separate medium bowl, combine the 2 cups Coconut Milk, 1 cup Brown Sugar, 1 tsp Vanilla Extract, 1/2 cup Raisins, and 1/2 cup Grated Coconut. Stir these wet ingredients together until the brown sugar is mostly dissolved.
3. 3Pour the wet ingredient mixture from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain; be careful not to overmix the batter.
4. 4In a small microwave-safe bowl or saucepan, melt the 4 tbsp Butter until it is fully liquid. Pour the melted butter into the batter and stir gently until it is completely incorporated.
5. 5Pour the prepared batter evenly into a baking pan. Place the pan in the preheated oven at 175°C and bake for 60 to 70 minutes. The pudding is done when a toothpick inserted into the center comes out clean, and the top appears golden brown and feels firm to the touch.
6. 6Carefully remove the baking pan from the oven. Allow the pudding to cool completely in the pan on a wire rack for at least 2 hours before slicing and serving; this cooling period is essential for the pudding to set properly and prevent it from crumbling.

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