This Nigella recipe is taken from her popular Channel 4 series Nigella Bites, based on her popular book How To Eat.
This isn't pudding as in desert, 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, and I have Gaby, to thank for it.
There's something particularly gratifying in specifying a can of creamstyle 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. 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.
© Nigella Lawson, How To Eat, The pleasures and principles of good food - Chatto & Windus, 1998
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