Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Serve warm with vanilla ice cream and caramel sauce. Will keep chilled for a few days. Reheat until warm before serving.
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