Thai Sweetcorn Pudding recipe

This sweet and creamy Thai-inspired pudding is perfect for serving at the end of a long, Thai meal or even as an alternative to the usual English desserts. It's served with a little coconut cream over the top, and you could jazz it up with some toasted flaked coconut.

Ingredients:

• 500ml water
• 2 ears sweetcorn
• 4 tbsp. tapioca flour
• 75ml water
• 200g caster sugar
• 250ml coconut cream
• Pinch salt

Directions:

1. Cut the sweetcorn kernels from the cobs. Bring the 500ml water to the boil, then add the sweetcorn and simmer until tender.

2. Add the sugar.

3. In a small bowl, whisk the tapioca flour with the 75ml water until a thick slurry forms. Stir into the sweetcorn mixture, then cook until thickened.

4. Put the coconut cream into a saucepan with the salt and heat until just hot.

5. Divide the sweetcorn mixture into four bowls, then drizzle the coconut cream over to serve.

You could add spices such as cinnamon or cloves to this dish to ramp up the flavour. This recipe serves four.

Author: Laura Young

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