Lightly grease a 1.2 litre (2 pint) ovenproof dish. Place the macaroni, milk, cream and lemon zest in a large saucepan and bring to the boil, stirring. Preheat the oven to 180°C/350°F/Gas 4.
Simmer the macaroni for 15 minutes, or until it is very soft. Remove from the heat and stir in the sugar, raisins and apricots. Transfer to the prepared dish and sprinkle with nutmeg.
Bake, uncovered for 30 minutes, or until the top is golden. Serve hot or warm, according to taste.
