1 tablespoon butter
1 small onion, chopped
1/2 green pepper, chopped
1 tablespoon curry powder
2 cups fresh or frozen corn kernels
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon sugar
Set the oven at 350 degrees. Have on hand a 1 1/2-quart baking dish with high sides. Butter it lightly.
In a medium saucepan, melt the tablespoon of butter. Add the onion and green pepper and cook them over medium heat, stirring occasionally, for 10 minutes. Stir in the curry powder and corn and cook for 1 minute more.
In a bowl, mix together the eggs, cream, salt, and sugar. When they are well blended, add the corn mixture.
Transfer the pudding to the prepared dish and bake in the hot oven for 45 minutes or until set in the middle and golden brown. Adapted from Flavors From the Heart: The Dorset Inn Cookbook, by Sissy Hicks (1999).