Best 3 Sweet Macaroni Pudding Mary Berry Recipes

MACARONI PUDDING

Steps:

• Boil the pasta, 3 minutes less than indicated on the package. The past will continue cooking in the oven later. Add a pinch of salt and a few drops of oil to the boiling water to prevent the pasta from sticking together. Drain and rinse in cold water.
• Pour the oil over the pasta and stir well.
• Pre heat the oven at 340 F.
• Grate the cheese and mix with macaroni.
• If using, rinse raisins in hot water.
• In a deep bowl beat 5 eggs, sugar and vanilla sugar. Beat well with a fork.
• Add the lemon zest and lemon juice and mix well.
• Add the egg mixture to the macaroni and cheese and mix well to spread evenly. Leave some egg mixture aside for coating the top.
• Add raisins if you opted for and mix one more time.
• Generously coat the baking dish with butter.
• Transfer the pasta to the baking dish, even out using a tablespoon, add the rest of the egg mixture and bake until light brown, 25-30 minutes.
• Leave to cool in the baking dish, then cut into bars with a sharp knife. This recipe can be served hot or warm too but will break a little when removing from the baking dish (in fact, we love it hot, straight from the oven!)

MACARONI PUDDING

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.

GRANDMA'S MACARONI PUDDING

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.