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.