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Roast Tomatoes and Corn Cake Stack

2 cups self raising flour
2 tins creamed corn
3 eggs
Salt and pepper
Enough milk to make a thick batter
1 cup diced red onion
1 cup chopped spring onion
250g mushrooms
6 roma tomatoes

1. Add flour, eggs, salt and pepper. Add cup of milk and more if needed until you     get a smooth thick batter with no lumps. Add corn and onion, mix, and let     rest for 20 minutes. Cook in batches of about two tablespoons of mixture into     a hot oiled pan.

2. Cut six roma tomatoes in half. Place on oven tray. Drizzle with olive oil until soft.

3. Cut mushroom into quarters. Place in hot pan with a little butter. When golden     take off heat. Add a handful of baby spinach, toss and let wilt.

4. To serve place corn cake in centre of plate then add a spoonful of mushroom     mix then another corn cake. Then add more mushroom mixture, leaving corn     cake on top. Place tomatoes around the stack. Finish with a dollop of fresh     ricotta cheese.