Serves 6-8

1 Large Leek, Cleaned, Halved Lengthwise and Sliced into Half Moons

2 Tbsp Unsalted Butter

100 Grams All Purpose Flour

3 tsp Salt

2 tsp Baking Powder

1 tsp White Pepper

1/2 tsp Freshly Ground Nutmeg

4 Large Eggs

900 mL Whole Milk or Half and Half

2 Tbsp White Sugar

1/2 Stick Butter, Melted

1 Cup Peeled and Finely Diced Yellow Flesh Potatoes

4 Cups Fresh or Frozen Corn Kernels

In a skillet over medium heat, sauté the leeks in the 2 Tbsp butter and a pinch of salt to season until soft - about 6-8 minutes. Set aside to cool.

Preheat oven to 400. Butter a 12x9 baking dish.

In a bowl whisk together the flour, baking powder, salt, white pepper and nutmeg. Set aside.

In a separate bowl whisk the eggs until frothy and slowly add in the milk or cream, whisking to combine. Add in the sugar and the melted butter.

Using a wooden spoon, stir in the diced potatoes, corn kernels and the cooled leeks. Gently stir in the flour mixture until just combined. Don’t over stir as you could make the pudding too stiff.

Pour into the prepared baking dish and bake for 45-50 minutes. The top should be nicely browned and have just a slight wiggle in the centre.