recipe · 0 min · serves 4

Macaroni Pudding

Ingredients

• 4 cups macaroni
• 4 cups evaporated milk
• 1 cup water
• 3 cups white sugar
• 2 tsp salt
• 4 eggs egg
• 0.25 cups butter
• 1 cup dried apricots
• 2.5 tsp ground nutmeg
• 2 tbsp vanilla extract

Method

1. Add macaroni to large pan with sufficient water to cover (approximately 4 cups). Add salt and bring to boil until tender (approximately 25 -30 minutes). Meanwhile, beat eggs and sugar together, then add vanilla and nutmeg. Mix well and set aside. In a separate medium sauce pan, heat evaporated milk plus 1 cup of water and butter to almost a boiling point. Remove from heat and add to sugar mixture. Drain cooked macaroni. Add macaroni and raisins to the milk mixture and stir well. (This mixture will have quite a bit of liquid, but this will form a nice custard textured pudding once baked.)
2. Grease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg. Bake at 350° F for 1 hour or until golden brown. (Pudding should be firm enough to cut, but moist and not dry).