Ingredients

• 15g/½oz unsalted butter
• ½ onion
• finely chopped
• 1 clove garlic
• finely chopped
• 1 tsp thyme leaves
• ½ green pepper
• finely chopped
• 2 green chillies
• finely diced
• corn kernels from 3 cobs
• 2 tbsp plain flour
• 150ml/¼ pint milk
• 3 eggs
• 300ml/¾ pint double cream
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp freshly grated nutmeg
• pinch of cayenne pepper
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon snipped chives
• 55g/2oz parmesan
• freshly grated
• 55g/2oz Gruyere cheese
• grated

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Heat the butter in a frying pan
• add the onion
• garlic thyme
• green pepper and chilli
• and cook over a medium heat for eight minutes.
• Add half the corn and cook for ten minutes. Set aside.
• Place the remaining corn in a food processor with the flour
• milk and eggs
• and blend until smooth. Set aside.
• To the corn in the frying pan add the cream
• salt
• pepper
• nutmeg and cayenne. Fold in the corn puree
• the herbs and both cheeses.
• Pour the mixture into a greases 1.7 litre/3 pint soufflé dish
• place in a hot Bain Marie and bake until the mixture is firm
• about one hour.
• Let the pudding stand for ten minutes before serving.