This re-surfaced recently in a folder of old recipes I'd been given from our local Mothers Union and it really appealed to me. It contains sweet corn, potatoes and cheese and it's baked in the oven: right up my street! There's the original recipe on the right of the photograph.

It’s typical of the 1960’s and 70’s when American recipes were all the rage; either cut out of magazines or passed on by friends and family living in America. Some were admittedly a bit on the unusual side but some, like this savoury pudding were delicious and soon became family favourites.

This is well worth making as a simple, soothing and tasty lunch or supper dish: inexpensive too!

Serves 4

• 2lbs (900g) potatoes, peeled
• 1 medium onion, diced
• ½ tablespoon oil
• 1 tin creamed sweet corn (around 400g)
• 3oz (75g) mature Cheddar cheese, grated
• Ground white pepper to taste

Preheat oven to 160C (fan oven) gas mark 4 or equivalent

You will need a buttered baking or soufflé dish

Boil the potatoes until tender, drain, and leave to cool completely.

Cook the onions slowly in the oil until soft and just turning golden.

Slice the potatoes once cold.

Arrange a layer of potatoes in the bottom of the prepared dish, then a layer of corn and top with onion and cheese.

Repeat, seasoning with pepper as you go and finish with a layer of potatoes scattered with cheese.

Bake for 25-30 minutes until golden and piping hot.

Serve it on its own with some crusty bread and butter and maybe some leafy salad.