8 ears corn, kernels cut off in a large bowl (don’t cut off on a flat surface as the kernels will bounce all over the place!)
5 cloves garlic, finely minced
2 cups heavy cream (sorry!)
3 tbsps butter, melted
1 cup fresh breadcrumbs
Nonstick-spray a deep glass dish, square or oval or anything. Scatter half the corn, then all the garlic, then the rest of the corn, pour over cream. Toss the breadcrumbs in the butter and scatter over the top. Bake at 425 degrees for 30 minutes.Print This Post
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12-inch shortcrust or sweet pastry tart shell
11 ounces double cream
2 tbsps caster sugar (plain granulated sugar in the US)
4 ounces softened butter
1 lb best cooking chocolate
Spread greaseproof paper over the tart shell, cover it with beans or pastry beads and bake at 180C/350F for about 20 minutes or until thoroughly baked. Remove the beans and paper and cool completely.
Bring to a boil the cream, sugar and salt, then add the butter and chocolate and stir until they are melted. Annie says if the mixture separates at all, you can add a tiny bit of cold milk and whisk thoroughly.
Once the mixture has cooled slightly, pour into tart shell and cool at room temperature for at least 2 hours. Dust with icing sugar or cocoa or both, if you want it to look posh. Serve with double cream and strawberries.read the rest of this recipe