Ingredients

• 200g to 250g quantity fresh macaroni, to taste (Use the higher amount if you prefer a firm pudding. Less if you enjoy a more creamy, loose texture). 
• 600ml (1 pint) milk
• 300ml (10fl oz) single cream
• grated zest 1 lemon
• 40g (1 1/2 oz) caster or golden granulated sugar
• 115g (4oz) raisins
• 50g (2oz) ready to eat dried apricots, chopped
• 5ml (1 tsp) freshly grated nutmeg

Tools

• Pasta Fresca

Method

1. 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.
2. 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.
3. Bake, uncovered for 30 minutes, or until the top is golden. Serve hot or warm, according to taste.

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