In addition to its popularity as a base for many savoury dishes, macaroni may also be used in desserts, as this adaptation of a popular Dutch pudding shows. Serve Macaroni with Raisins and Apricots either hot or cold, on its own or with whipped cream.
4 oz. macaroni
1 pint milk
10 fl. oz. single cream grated rind of
1 oz. plus
1 teaspoon butter
2 oz. cup soft brown sugar
4 oz. raisins
2 oz. cup dried apricots, soaked overnight, drained and chopped
1 teaspoon grated nutmeg
Place the macaroni, milk, cream and lemon rind in a large saucepan.
Place the pan over moderate heat and bring the mixture to the boil, stirring occasionally to prevent the macaroni from sticking to the bottom of the pan. Reduce the heat to low, cover the pan and simmer the mixture, stirring occasionally, for 1 hour, or until the macaroni is very soft. Remove the pan from the heat and set aside.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C). With the teaspoon of butter, lightly grease a medium-sized ovenproof baking dish. Set aside.
Stir the sugar, raisins and apricots into the macaroni mixture, mixing until the sugar has dissolved. Spoon the mixture into the prepared dish. Cut the remaining butter into small pieces and dot over the macaroni mixture. Sprinkle the nutmeg over the top.
Place the dish in the oven and bake the mixture for 30 minutes, or until the top is golden brown.
Remove the dish from the oven and serve at once, or allow to cool before serving.