Ingredients:

  • 4 Tbsp (½ stick) Unsalted Butter, melted, plus extra for greasing
  • ⅓ cup Granulated White Sugar
  • 2 Tbsp Cornstarch or All-Purpose Flour
  • ¾ tsp Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 3 Large Eggs, lightly beaten (room temperature preferred)
  • 1 cup Whole Milk (Full Fat, room temperature preferred)
  • ½ cup Heavy Cream (Double Cream, room temperature preferred)
  • 1 (14.75 oz) can Cream-Style Corn (do not drain)
  • 2 cups Sweet Corn Kernels (Frozen or Fresh, thawed and drained lightly)
  • Pinch Paprika (Optional garnish)

Instructions:

  1. Preheat the oven to 350°F / 175°C. Lightly grease a 9x13 inch casserole dish or equivalent 2-quart dish. Gently melt the 4 Tbsp of unsalted butter and set aside to cool slightly.
  2. In the large mixing bowl, whisk together the sugar, cornstarch (or flour), salt, and pepper until well combined. Whisking dry ingredients prevents lumps.
  3. In a separate medium bowl, lightly whisk the eggs until just combined. Gradually whisk in the whole milk and heavy cream until the mixture is homogenous.
  4. Create the Custard Base: Pour the wet mixture (eggs/milk) slowly into the dry ingredients, whisking continuously until smooth. Stir in the melted butter.
  5. Add the Corn: Fold in the can of cream-style corn and the thawed corn kernels until everything is evenly distributed. Do not overmix.
  6. Pour the mixture into the prepared casserole dish. Sprinkle a pinch of paprika over the top, if desired, for colour.
  7. Bake Low and Slow: Bake for 45 to 55 minutes.
  8. Check for Doneness: The pudding is done when the edges are set and slightly golden brown, and the centre has only a slight, gentle wobble (like a loose jelly, not liquid).
  9. Rest: Remove the pudding from the oven and allow it to rest for 10 minutes before serving. This resting period finishes setting the center perfectly.
  10. Serve Warm directly from the casserole dish, ideally alongside roasted meats.