Sweetcorn Pudding

Nigella Lawson's rich and indulgent soufflé isn't a sweet dessert, but a savoury pudding made with creamed sweetcorn and loved by children and grown-ups alike
By Nigella Lawson
Sweetcorn Pudding
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy



  • 5 eggs
  • 510 g sweetcorn, drained
  • 418 g can of creamed sweetcorn
  • 300 ml full-fat milk
  • 300 ml double cream
  • 60 g plain flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt

Tips and Suggestions

This isn't pudding as in dessert, but pudding as in rich, heavy, airless souffle. I suppose nothing's to stop you separating the eggs, whisking the whites and turning this into a lighter, frothier affair, but there is most definitely no call. This is easy to make, toothsome and comforting to eat.

There's something particularly gratifying in specifying a can of cream style sweetcorn in a recipe, but then I have a great sentimental affection for it. When I was about 12, it was my idea of gastronomic heaven. And needless to say, children love this: thrown together, in smaller quantities to be sure, and paired with some slices of shop-bought ham, it makes for a simple, stress-free tea, one that's likely to be eaten, not pushed whiningly to the side of the plate.


1. Preheat the oven to 190°C/gas 5 and butter an ovenproof dish - and I use my old, scuffed pyrex one which measures 33cm x 25cm.

2. Whisk the eggs in a large bowl, and then add, beating unenergetically, all the other ingredients.

3. Pour into the buttered dish and cook for about an hour, by which time it should have set within and puffed up slightly on the top.

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