Ingredients:

  • 6 Tbsp Unsalted Butter, melted
  • 1/4 cup Granulated Sugar
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Freshly Grated Nutmeg
  • 3 Large Eggs, room temperature
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Whole Milk
  • 15 oz can Canned Cream-Style Corn, do not drain
  • 12 oz Frozen Corn Kernels, thawed and drained slightly

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8x8 or 9x9 inch baking dish with butter or cooking spray.
  2. In a small saucepan, gently melt the 6 Tbsp (85g) of butter over low heat. Remove from heat immediately.
  3. In the large mixing bowl, whisk together the granulated sugar, flour, salt, pepper, and nutmeg.
  4. Pour the melted butter into the dry mixture. Whisk until a smooth, thick paste forms to ensure the flour is fully integrated without lumps.
  5. In a separate small bowl, lightly whisk the 3 eggs until just combined.
  6. Gradually whisk the whole milk and heavy cream into the flour/butter paste. Once smooth, slowly stream in the whisked eggs while stirring constantly to prevent the eggs from scrambling.
  7. Fold the can of cream-style corn and the thawed corn kernels into the custard mixture. Stir just until combined; do not over-mix.
  8. Pour the mixture into the prepared baking dish.
  9. Place in the preheated oven. Bake for 45 to 55 minutes.
  10. The pudding is done when the edges are set and lightly golden brown, but the very centre remains slightly wobbly. A knife inserted near the edge should come out clean.
  11. Remove from oven and allow to cool on a wire rack for 10–15 minutes before serving. This allows the pudding to fully set and solidify.