Macaroni Pudding

Name: Macaroni Pudding
Ingredients: 200-250 g macaroni, fresh, to taste (use the higher amount if you prefer a firm pudding, less if you enjoy a more creamy, loose texture).; 600 ml milk; 300 ml single cream; 1 lemon zest, grated; 40 g caster sugar, or golden granulated sugar; 115 g raisins; 50 g dried apricots, chopped; 5 ml freshly grated nutmeg

This classic and comforting dish is the ultimate creamy dessert.

Difficulty

Low

Time

60 min

Author

Kenwood

Ingredients

Servings

Makes

1 pudding

200-250 g macaroni, fresh, to taste (use the higher amount if you prefer a firm pudding, less if you enjoy a more creamy, loose texture).

600 ml milk

300 ml single cream

1 lemon zest, grated

40 g caster sugar, or golden granulated sugar

115 g raisins

50 g dried apricots, chopped

5 ml freshly grated nutmeg

Utensils

Baking dish 1.2 litre (2 pint), Saucepan large

Instructions

Step 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.

Step 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.

Step 3

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