Corn pudding

Directions

1. Melt the butter in a frying pan over low heat. Add the onions and fry gently for about 10 minutes, or until golden brown all over.

2. In the meantime, warm the milk in a pan and stir in the bouillon cube to dissolve.

3. Scatter the flour over the onions and stir to combine. Cook gently, stirring constantly, for about 3 minutes, or until the flour is no longer raw.

4. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook gently, stirring constantly, for about 5 minutes or until the mixture begins to thicken.

5. Take the pan off the heat and stir in the creamed corn, Parmesan cheese and breadcrumbs. Set aside to cool for a few minutes.

6. At the eggs one at a time to the cooled mixture, beating thoroughly to combine after each addition.

7. Season to taste with black pepper and nutmeg then turn into a baking dish (about 22cm square). Scatter over the sugar and transfer to an oven pre-heated to 180°C.

8. Bake for about 40 minutes, or until the pudding is firm and nicely browned on top. Serve hot, as an accompaniment.

9. To turn this into a complete meal, add two tins of flaked tuna to the corn and custard mix.

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