Sweetcorn pudding recipe

  • Serves 4
  • 15 mins to prepare and 50 mins to cook, 10 mins to cool
  • 671 calories / serving
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sweetcorn pudding (h)

Preheat oven to 180°C/350°F/gas mark 4. Grease an 8” baking or lasagne dish.

Blend all the ingredients in a mixer until it forms a smooth batter. Pour into the prepared dish and bake until golden brown and just set (approx 50 minutes).  Check by gently inserting a knife blade or skewer and if clean on withdrawing, this indicates the pudding is cooked.

Cool slightly and serve.

  • Ingredients

  • 550g frozen sweetcorn kernels, thawed
  • 4 large eggs, lightly whipped
  • 230ml whipping cream
  • 120ml whole milk
  • 60g sugar
  • 60g butter, room temperature
  • 2tbsp plain (all purpose) flour
  • 2 tbsp baking powder
  • 1tsp salt
  • Energy 2795kj 671kcal 34%
  • Fat 47g 67%
  • Saturates 25g 125%
  • Sugars 22g 24%
  • Salt 3g 50%

of the reference intake
Carbohydrate 49.8g Protein 16.3g Fibre 4g

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