DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Sweetcorn Muffins
From 'The Road to Mexico' by Rick Stein
Ingredients
- 100g butter, melted
- Plus extra for greasing
- 500g frozen sweetcorn, defrosted in a sieve or fresh kernels cut from 4 good-sized cobs
- 397g tin of condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 eggs
- 100g plain flour
- 2 tsp baking powder
Recipe
- Preheat the oven to 180°C.
- Generously butter 18 holes of a couple of non-stick muffin tins.
- Alternatively, use a baking tin measuring about 35cm x 20cm.
- Tip 400g of the corn into a blender, add the condensed milk, vanilla extract, salt, and melted butter; and process until fairly smooth.
- Add the eggs one at a time, processing between each addition.
- Add the flour, baking powder, and the remaining 100g of corn kernels, still whole.
- Pour the mixture into the greased tins and bake in the preheated oven for 25-30 minutes (40-50 minutes for the traybake). Cook until the top is golden and a skewer comes out clean.
- Leave the cakes to cool, and serve warm or cold, ideally with vanilla ice cream.