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Corn Pudding  Veg   HT  ACC  N. American   80mins


Serves  4     Hot   Vegetarian   Vegetables  Accompaniment  North America



400ml/14oz tinned Creamed Sweetcorn

25g/1oz Butter

25g/1oz Plain Flour

1 heaped tbsp Sugar

Salt and White Pepper

2 Eggs, separated

120ml/4fl.oz. Milk

1 Small Red Capsicum (Sweet Pepper) Chopped




1.  Preheat the oven to 180C, 350F, Gas mark4 and grease a deep 1.5L/2-1/2 pint ovenproof dish.


2. In a large bowl, mix together the sweet corn, butter, flour, sugar, salt, pepper and diced capsicum until thoroughly blended. 


3. In a small bowl, lightly beat the egg yolks.


4.Place the milk in a saucepan and bring to simmering point then remove from the heat and stir in the egg yolks. 


5. Add the milk mixture to the corn mixture and mix well.


6. In another mixing bowl, beat the egg whites until stiff then stir 1/4 of the whites into corn to lighten the mixture. 


7. Gently fold in the remaining beaten egg whites. 


8. Transfer to the greased dish and bake for 20 minutes.


9.Remove from the oven and stir in the crust that has formed, back into the pudding and continue to bake for a further 20 minutes.


10. Remove from the oven and, once again, stir in the crust which has formed on the top, back into the pudding. Return to the oven and bake for a final 20 minutes. Serve hot.


Traditionally served at Christmas to accompany roast turkey.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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