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Ingredients

  • 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

Method

  • 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.

COOK'S TIP

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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