This is one of the easiest recipes destined for the book and one of the nicest too. I really love it. But then, sweetcorn is one of my ultimate top three super-foods. 1 = Peanut Butter. 2 = Sweetcorn. 3 = and nothing really comes close to either of those. Maybe Heinz baked beans? Got to be Heinz though. I could probably survive on all of those, some bread and some butter for quite some time.
I’m on a bit of a weird diet at the moment. It comes to us all, especially at this time of year. So cooking and eating is all a bit gnarly. But because this was next on the testing schedule I made it last night with no intention of actually eating it. After all, I had a big chunk of Peri Peri chicken and some Brussels sprouts to hoover up. I figured I’d have it at some point tomorrow. However, when it came out of the oven it just looked so darling I had to eat half of it. And it was of course just lovely. Mmm.
I’ve made this tonnes of times to Hattie’s exact recipe but this time I added some spring onions and parsley just because I had some, and also because I’m trying to use stuff up. It was scrumptious and will definitely go in the book. I’m also pondering if there is a way of making a vegan version of this as I had an interesting proposition yesterday from the owner of this beautiful cat, sitting on my welcome mat, for some potential magazine writing…
Thanks Hattie, I love your Sweetcorn Pudding even if I do often have to say, “it’s savoury, not sweet!” Perhaps the term pudding in the USA isn’t so associated with sweet puddings…
