Corn Pudding

Method

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1. Heat the oven to 175°C / 350°F and butter a 1.5-litre baking dish.

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2. Blend half of the corn with the milk and cream until roughly puréed.

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3. Whisk the eggs, flour, sugar, salt, pepper and melted butter in a large bowl. Stir in the puréed corn and the remaining whole kernels.

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4. Pour into the dish and bake for 45 to 50 minutes, until golden and set, with a very slight wobble in the centre.

   Mark done Start 45 min timer

5. Stand for 10 minutes, then spoon into bowls and serve hot.

   Mark done Start 10 min timer

Chef’s Tips

• Purée only half of the corn. The whole kernels give texture.
• Take it out when the middle just wobbles. It keeps setting as it stands.
• Use a shallow dish so the custard cooks evenly.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Roast turkey
• Baked ham
• Green beans

Storage & Reheating

Keep covered in the fridge up to 3 days and reheat in a 160°C oven for 15 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.