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.
