Boule — Saint Kitts and Nevis Cornmeal Pudding

Shopping list

• 200 g fine cornmeal

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• 400 ml coconut milk — full-fat

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• 150 ml whole milk

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• 120 g light brown sugar

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• 50 g unsalted butter — melted

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• 80 g raisins

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• 1 tsp ground cinnamon

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• 0.5 tsp ground nutmeg — freshly grated if possible

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• 1 tsp vanilla extract

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• 0.25 tsp salt

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• 1 piece banana leaves or foil — for wrapping, optional but traditional

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Step by step

1. 1

   In a large mixing bowl, combine the cornmeal, brown sugar, cinnamon, nutmeg, and salt. Stir well to distribute the spices.

2. 2

   In a separate jug, whisk together the coconut milk, whole milk, melted butter, and vanilla extract.

3. 3

   Pour the wet ingredients into the dry ingredients and stir thoroughly to form a thick, smooth batter. Fold in the raisins.

4. 4

   If using banana leaves, briefly pass them over an open flame or soak in hot water to soften. Cut into large squares (about 25 cm each). Alternatively, use squares of foil or baking parchment.

5. 5

   Spoon about 4–5 tablespoons of batter into the centre of each leaf or foil square. Fold the sides over to form a neat parcel and secure with kitchen string or fold tightly.

6. 6

   Bring a large pot of water to a gentle boil. Place a steamer basket inside, or use a colander that fits snugly in the pot.

7. 7

   Arrange the parcels in the steamer, cover with a tight-fitting lid, and steam for 50– 60 minutes. Check the water level occasionally and top up with boiling water if needed.

8. 8

   The boule is done when firm to the touch and a skewer inserted into the centre comes out clean.

9. 9

   Remove the parcels carefully and allow to cool for 10 minutes before unwrapping. Serve warm or at room temperature, sliced into wedges.