Macaroni Pudding Food

GRANDMA'S MACARONI PUDDING

Grandma's Macaroni Pudding image

Total comfort food in our family for as long as I can remember. Vary the amounts depending on how firm you like the custard, or how much pasta you like inside. I have changed some quantities and cook time - so hopefully will work out better. Cold weather just starting here, so I'll test it again in the next week.

Provided by Nattymummy

Categories Dessert

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

1 cup macaroni
5 eggs
600 ml milk (or substitute cream if decadent!)
3 tablespoons sugar
1 teaspoon vanilla extract
1 pinch salt
ground nutmeg

Steps:

Cook the macaroni in salted water and drain.
Whisk remaining ingredients together, add macaroni.
Pour into ovenproof vessel of your choice (I use a Pyrex rectangular dish)sprinkle nutmeg on top and bake for about 45 minutes at 170°C This time can vary depending on the quantity of custard and macaroni. And of course on how firm or soft you want it to set. Note that I tend to just watch the custard, and take it out of the oven when it's set. Depends on how wet the macaroni was, how big eggs are, if I sub cream inches.
I've made some changes to this recipe (added some eggs, increased heat and cooking time, as well as upping sugar) so hopefully people meet with more success. I posted the recipe as written in Grandma's cook book, but have since experimented and found she must be like famous chefs, never record the actual recipe, in case some one else copies!
Hoping for feedback about how this version goes.

Nutrition Facts : Calories 322.6, Fat 12, SaturatedFat 5.3, Cholesterol 284.9, Sodium 199.4, Carbohydrate 36.5, Fiber 0.8, Sugar 10.5, Protein 16.1

MACARONI PUDDING

Macaroni Pudding image

A classic old fashioned British baked custard pudding with macaroni.

Provided by Amanda

Categories Dessert

Time 1h20m

Number Of Ingredients 8

Ingredients

115 g macaroni
2 eggs
50 g sugar (golden caster)
1 tsp vanilla extract
500 ml semi skimmed milk
1 tsp butter
½ tsp ground nutmeg
½ tsp salt

Steps:

Fill a medium saucepan two thirds with water and bring to the boil.
Add the salt and pasta and cook for 10 to 14 minutes, according to the packet instructions. The pasta should be soft.
Drain the pasta in a colander then return it to the saucepan.
Measure out the milk in a jug and add the eggs, sugar and vanilla.
Whisk to combine the custard mixture then pour it over the cooked macaroni, mixing well.
Grease the pie dish with the butter then pour in the macaroni mixture and put the dish on a large baking tray.
Bake in a preheated oven at 180 C/350 F/160 C FAN/Gas Mark 4 for an hour.

Nutrition Facts : Calories 508 kcal, Carbohydrate 81 g, Protein 21 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 184 mg, Sodium 768 mg, Fiber 2 g, Sugar 40 g, UnsaturatedFat 4 g, ServingSize 1 serving

MACARONI FRUIT PUDDING

Macaroni Fruit Pudding image

This is from a really well used cookbook of mine called Good Meals on a Small Budget. One of the first books I bought while a student. Enjoy!!

Provided by Angela Sara

Categories Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces uncooked short cut macaroni
20 fluid ounces milk
1 egg
2 tablespoons golden syrup
2 ounces currants
2 ounces sultanas
1 ounce butter
grated nutmeg

Steps:

Boil the macaroni as usual in water and salt (no oil).
Drain and return to pan.
Add the milk, bring to the boil, stirring all the time.
Remove from the heat, stir in the beaten egg and the syrup.
Add fruit and butter, mix well.
Pour into a buttered pie dish, grate nutmeg over.
Bake in a moderate oven (355F-gas mark 5) for 30 minutes.

Nutrition Facts : Calories 439.5, Fat 13.3, SaturatedFat 7.7, Cholesterol 89.5, Sodium 144.8, Carbohydrate 69.3, Fiber 2.9, Sugar 21.7, Protein 13.3

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