• 450g fresh sweetcorn kernels (cut from about 5 corn on the cobs), or use tinned or frozen sweetcorn (drained or defrosted)
  • 140g unsalted butter, softened, plus extra for the tin
  • 130g soft dark brown sugar
  • 30g whole milk
  • 3 eggs
  • 3 tbsp fine cornmeal
  • 10g baking powder
  • caramel sauce and vanilla ice cream to serve


  • STEP 1

    Heat the oven to 170C/150C fan/gas 5. Butter six large or eight small ramekins and line with baking paper. Tip all the ingredients into a food processor and pulse until you have a thick, semi-liquid batter – most of the sweetcorn kernels should have broken down but a few chunks may remain. Pour the batter into the ramekins and put on a baking tray, then bake for 40 mins until a skewer inserted into the centres comes out clean. Transfer the ramekins to a wire rack to cool slightly.

  • STEP 2

    Serve warm with vanilla ice cream and caramel sauce. Will keep chilled for a few days. Reheat until warm before serving.


These cakes can be eaten straight from the ramekins, but if you want to turn them out, make sure the ramekins are well-buttered and lined.

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