Main course
Macaroni Pudding
This macaroni pudding bakes up into a sweet, spiced custard, studded with raisins. It starts with tender macaroni, which then gets folded into a rich mixture of evaporated milk, eggs, sugar, butter, vanilla, and plenty of nutmeg. The pudding bakes until it's golden brown and firm enough to slice, but still moist and creamy inside. It's a comforting dish, especially nice warm from the oven.
Method
2 steps · 15 min total
- 01
Cook Macaroni and Custard
In a large pan, add the macaroni with enough water to cover it, about 4 cups. Stir in the salt and bring it to a boil, cooking until the macaroni is tender, which should take about 25 to 30 minutes. While that's happening, beat the eggs and sugar together in a separate bowl until well combined, then mix in the vanilla and nutmeg. Set this aside. In a medium saucepan, gently heat the evaporated milk with 1 cup of water and the butter until it's almost simmering. Take it off the heat and pour it into the egg and sugar mixture, whisking to combine. Once the macaroni is cooked, drain it thoroughly. Add the drained macaroni and raisins to the milk mixture and stir everything together. Don't worry if it looks quite liquidy; it will set into a lovely custard texture as it bakes.
