Sweetcorn Pudding

Our answer

Unfortunately it can be slightly difficult to scale down recipes and as Nigella's Sweetcorn Pudding (from Nigella Bites) uses whole cans of ingredient, we would also mention that you will have leftover canned corn and creamed corn.

We suspect that it would be possible to make a half quantity of the pudding (to feed 4) and to do this you use half of all of the ingredients expect for the eggs where we suggest you use 2 whole eggs and one egg yolk. Bake the pudding in a greased 20 x 20 cm/ 8 x 8 inch square dish. The oven temperature would remain the same but the pudding should take approximately 40 to 45 minutes to cook, but we suggest that you start checking the dish after 35 minutes. Leftovers should reheat quite well, either in a microwave or cover the dish with foil and reheat in a 150c/300F oven until piping hot.

We would however mention that we haven't tested this quantity so can't guarantee the results. Leftover sweetcorn and creamed corn should be transferred to airtight containers. They can be refrigerated for up to 3 days or frozen for up to 3 months.