3 shallots; finely chopped
1 small green pepper; chopped
1 small red pepper; chopped
50 g butter
50 g plain flour
300 ml milk
450 g sweetcorn; frozen or canned
225 g Double Gloucester cheese; grated
6 eggs; beaten
2 teaspoons sugar
2 teaspoons English mustard
75 g dried breadcrumbs
Yield: 4 servings
Preheat oven to 200 C / 400 F / Gas 6. Fry the shallots and peppers in butter until soft. Stir in the flour and slowly add the milk to make a thick sauce. Add the sweetcorn and cheese. Allow the mixture to cool for 1 minute, add the eggs, sugar and mustard. Stir well. Pour into a large oven proof dish, cover with breadcrumbs. Bake for 40-50 minutes until risen and a deep golden brown.