Here's another one of my own recipes. It's similar in nature to Spoon Bread. For American palettes, I usually omit the Ginger, Mace & Nutmeg.

Sweet Cream Corn Baked Pudding with Sultanas

Ingredients

2 - 15 ounce cans Creamed Corn
6 large eggs, beaten
1/2 stick of unsalted butter, melted
1 cup of Bisquick baking mix (for ROI/UK cooks, use soda bread mix)
1 tablespoon Baking powder (NOT baking soda, baking POWDER!)
1 1/2 Cups of Light Brown Sugar
2 Tablespoons of Cinnamon (that's a lot I know, but it works)
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Mace
1 cup Golden Raisins or Sultanas. Currents and/or Dried Cherries can also be used instead of Sultanas. The cherries are an especially nice accent.
A few tablespoons of flour tin which to roll the Sultanas

Mix everything EXCEPT the Bisquick/Sodabread Mix and Sultanas together in a large mixing bowl until well blended. Fold in the Bisquick/Sodabread mix into the wet mixture and blend together until fully incorporated into the batter. Add in Sultanas using the same method one uses for adding syruped cherries to Barmbrack. See COOK's Note for explantion of method. Pour Pudding batter into a large, deep casserole dish that has been either sprayed with Cooking Spray or greased with butter or vegetable oil.

Bake in a 350 Degree oven for 45 minutes. At 45 minutes, take a peak. The pudding will probably appear to still be liquid in the center but will be puffing up and beginning to look like a souffle. If this is what yours looks like, slide it back in for another 20 minutes. After 20 minutes, check on it again. Mine needed another 10 more minutes. You know it is done when you can lightly touch the center and it feels like you are touching that memory foam stuff that pillows are made of! It will appear dark brown on the outside. and the middle should be springingy but not hard as a rock.

Carefully move The finished Pudding to a safe place to cool. If it's jostled too much, the Pudding will fall, just like a souffle. Some settling is normal. After 30 minutes, it should be cool enough to cut into portions and serve. It's very nice warm with clotted cream. It should serve 12 to 18 people and make a lovely addition to any brunch. It's not terribly sweet as I made it. If you have a real sweet tooth, you might add more sugar. I chose Light Brown Sugar instead of white sugar because it gives a richer flavor. If you have Demerara Sugar, use that.

*COOKS NOTE: To keeps sultanas from sinking - First rinse them in some water. Get them good and wet. Roll the sultanas in some flour to coat them. Save them aside until you are done mixing the rest of ingredients. Add the floured Sultanas LAST. Don't over mix. Pour into baking dish. The floured sultanas should 'float' in the batter. This is the trick used when putting syruped cherries in Barmbrack or other sweet cakes. It works too!

Whenever I make this, I rarely have any left after 2 days.