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Recipes from: 50 Favorite Jamaican Recipes Taste the Island Essentials. Island Syndicate Holdings - An Island Print House Book. Kindle Edition.

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon mixed spice

1 1/2 teaspoon grated nutmeg

1 1/2 lbs. sweet potato, peeled & grated

1/4 cup raisins

1 cup brown sugar

2 cups coconut milk

2 teaspoons vanilla

1 teaspoon margarine

1.  Preheat the oven to 350 degrees F and grease a 9 inch round baking pan.

2.  In a large mixing bowl, combine the flour, salt, mixed spice, and nutmeg.  Stir in the grated sweet potatoes and raisins.  Next add the brown sugar, coconut milk, vanilla, margarine and stir well.

3.  Pour batter into the pan and bake for 1 hour or until a knife inserted in the center of the pudding comes out dry.  Remove from oven, cool to room temperature, and serve.

Ingredients:

3 cups cornmeal

1/2 cup all-purpose flour

14 oz. packet milk powder

1 teaspoon nutmeg

1 1/2 teaspoons salt

2 teaspoons cinnamon powder

2 teaspoons vanilla extract

2 cups coconut milk

1/2 cup margarine or butter

1/2 cup raisins

1 lb. granulated sugar or brown sugar

1 cinnamon leaf, whole

For the Soft Topping

Ingredients:

1 cup whole milk

5 tablespoons brown sugar

1/2 teaspoon cinnamon powder

To Make the Corn Pone:

1.  Preheat the oven to 350 degrees F and grease a 10 inch baking pan.

2.  In a large mixing bowl, combine the cornmeal, flour, milk powder, nutmeg, salt, 2 teaspoons of the cinnamon powder and stir.  Pour in 2 1/2 cups of  water and the vanilla extract and mix to completely moisten the cornmeal mixture.

3.  In a large sauce pan over medium-high heat, combine the coconut milk, margarine, raisins, granulated sugar, cinnamon leaf, 4 cups of water and bring to a boil.  Carefully add the cornmeal mixture while constantly rapidly stirring.  Reduce the heat to medium-low and continue to stir constantly while the mixture simmers for 10 minutes.  Scrape into the baking pan.

To Make the Soft Topping:

4.  In a small bowl combine the whole milk, brown sugar, remaining 1/2 teaspoonful of cinnamon powder and mix well, until the sugar is dissolved.  Pour over the top of the pudding.

5.  Bake for 1 hour or until the knife inserted into center of pudding comes out smoothly. Remove from oven, allow to cool to room temperature, slice and serve.

Ingredients:

1 1/2 cups sugar

2 teaspoons butter

2 teaspoons honey

2 teaspoons mixed spice (or nutmeg & cinnamon)

1 cup stout beer

3 cups flour

3 teaspoons baking powder

1 cup dried mixed fruits and / or raisins

2 eggs

1.  Preheat oven to 375 degrees F.  Grease and flour a 9" x 5" x 2 1/2" or similar bread pan.

2.  In a small saucepan over low heat, add the sugar, butter, honey, mixed spice, stout beer and simmer until the sugar is dissolved and the butter is melted.

3.  In a large mixing bowl, combine the flour, baking powder, mixed fruit and eggs, then stir in the stovetop mixture.

4.  Pour batter into the pan and bake for 40 to 45 minutes, or until an inserted toothpick comes out clean.  Remove from oven, cool to room temperature, slice and serve with a thick slice of cheddar cheese.

Ingredients:

1 cup fresh ginger root

2 cups brown sugar

3 cups chopped, dried coconut

3 cups water

1.  thoroughly clean the fresh ginger root, then peel and loosely chop into small chunks in a blender or food processor.

2.  In a large Dutch oven, combine the chunks of ginger and the remaining ingredients.  Bring to a boil on high heat, then reduce the heat to medium.

3.  Cook, stirring occasionally with a large spoon, until the liquid evaporates and the sugar has caramelized.  As the mixture starts to become sticky, reduce the heat to low and begin to stir constantly.

4.  Use the spoon to heap mounds of the caramelized coconut onto the smooth side of a sheet of aluminum foil or onto a cookie pan.  Allow to cool completely before using a flat metal spatula to remove.  Serve as a sweet snack.

Ingredients:

1 cup papaya, diced

1 ripe banana, sliced

1 cup mango, diced

1 cup guava, diced

1 cup pineapple, diced

Juice of 4 limes

Granulated sugar or plain syrup

Rum (optional)

1.  Blend the papaya, banana, mango, guava, pineapple, lime juice and mix well.  To ensure that the sugar fully dissolves, before chilling add granulated sugar or syrup to taste.  Add water if you want a thinner consistency.  Chill and serve over ice.

2.  For Rum Punch, add Jamaican white rum to taste.

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