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4–6
Medium
By Keith Floyd
Published 1991
A brilliant alternative to fried bread at leisurely weekend breakfasts – and quite a bit more interesting. The recipe comes from Tony Papas at Sydney’s Bayswater Brasserie.
Purée half the sweetcorn in a food processor or blender, then mix with the rest of the sweetcorn.
Heat together the milk and butter in a pan until just beginning to boil. Shoot in the flour all at once from a funnel made from greaseproof paper. Cook the mixture, stirring constantly, for 3-4 minutes, or until it comes away from the sides of the pan. Remove from the heat, mix in the corn,