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A savoury sweetcorn pudding

Method

  • Preheat oven to 200°C fan forced (220°C normal). 
  • Melt 25 gm butter in a large heavy-bottomed pan and stew the corn for a few minutes until tender. 
  • Combine the potato flour with a little milk and set aside. 
  • Add quite a bit of ground pepper and 1 tspn salt to the pan, together with the remaining milk, the cream and mace. Mix well and bring to the boil. 
  • Then add the potato flour mixture and quickly stir for a few minutes until smooth and thick.  
  • Remove from the heat and stir in the beaten egg yolks. Then transfer the mixture to a lightly buttered gratin (or any ovenproof) dish. 
  • Scatter the bocconcini on top, push each one down with a spoon and then sprinkle with parmesan. Cook in the oven for about 30 mins until puffed and golden, but still a little wobbly in the centre. 
  • Serve with a simple green salad on the side.
  • from American cook, Betsy Apple via Simon Hopkinson

Ingredients

  • 30 gm butter
  • 250 gm fresh corn kernels (2-3 cobs)
  • 1 heaped tspn potato flour
  • 150 ml milk
  • sea salt & freshly ground pepper
  • 150 ml cream
  • a large pinch of ground mace (or nutmeg)
  • 3 large egg yolks, well beaten
  • 4 bocconcini, cut into chunks
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm