Macaroni Pudding is a traditional old-fashioned British dessert made with simple pantry ingredients. It’s creamy, comforting, and perfect for cold days or whenever you want a nostalgic sweet treat. This pudding is baked in a light custard until just set and can be enjoyed hot, warm, or cold.
Serve it with cream, ice cream, honey, or jam for extra indulgence.
🥘 Ingredients
- 115 g dried macaroni
- 2 eggs (medium or large)
- 50 g golden caster sugar (or regular fine sugar)
- 1 teaspoon vanilla extract
- 500 ml semi-skimmed or whole milk
- 1 teaspoon butter (for greasing the dish)
- ½ teaspoon ground nutmeg (or freshly grated)
- ½ teaspoon salt (for boiling pasta)
🔧 Equipment
- Medium saucepan
- Colander
- Measuring jug
- 26 cm / 10-inch pie dish
- Baking tray
🔪 Instructions
- Fill a medium saucepan two-thirds full with water and bring it to a boil.
- Add the salt and macaroni. Cook for 10–14 minutes according to packet instructions until the pasta is soft.
- Drain the macaroni in a colander, then return it to the saucepan.
- In a measuring jug, add the milk, eggs, sugar, and vanilla extract.
- Whisk well to make a smooth custard mixture.
- Pour the custard over the cooked macaroni and mix gently so everything is well combined.
- Grease a 26 cm (10-inch) pie dish with butter.
- Pour the macaroni mixture into the dish and place it on a baking tray.
- Sprinkle grated or ground nutmeg evenly over the top.
🔥 Baking Time
- Preheat oven to 180°C / 350°F / 160°C Fan / Gas Mark 4
- Bake for 1 hour
- The pudding should still have a slight wobble in the center when removed from the oven.
🍽 Serving Suggestions
Serve warm or cold with:
- Ice cream
- Whipped, single, or clotted cream
- Runny honey
- Chocolate or caramel sauce
- Strawberry jam
- Fresh fruit like strawberries or raspberries
🔄 Variations
- Adult version: Add 1–2 tablespoons of brandy or rum and replace 125 ml of milk with single cream.
- Child-friendly: Serve with jam or a drizzle of honey.
- Flavor twist: Use cinnamon or ginger instead of nutmeg, or add lemon or orange zest to the custard.
🧊 Storage
Allow the pudding to cool completely, cover with cling film, and store in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for about 1–2 minutes, until warmed through.
