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📝 Description
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🥘 Ingredients
2-1/2 oz. of macaroni, 2 pints of milk, the rind of 1/2 lemon, 3 eggs, sugar and grated nutmeg to taste, 2 tablespoonfuls of brandy.
👨🍳 Method
Put the macaroni, with a pint of the milk, into a saucepan with the lemon-peel, and let it simmer gently until the macaroni is tender; then put it into a pie-dish without the peel; mix the other pint of milk with the eggs; stir these well together, adding the sugar and brandy, and pour the mixture over the macaroni. Grate a little nutmeg over the top, and bake in a moderate oven for 1/2 hour. To make this pudding look nice, a paste should be laid round the edges of the dish, and, for variety, a layer of preserve or marmalade may be placed on the macaroni: in this case omit the brandy.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Sweet Macaroni Pudding from Mrs. Beeton's collection, expecting something akin to a mac and cheese casserole. I was delighted to find that the brandy added a subtle warmth that complemented the nutmeg beautifully, creating a sophisticated depth of flavor that I didn't expect from such a humble dish. The lemon rind, simmered with the macaroni, infused a bright, citrus note that cut through the richness of the egg and milk mixture. It was a surprising and delightful touch that elevated the pudding from simple to surprisingly elegant. This recipe is perfect for the weeknight cook looking to impress without breaking the bank. The ingredients are pantry staples, and the process is straightforward. I found that the baking time was just right—30 minutes was all it took to set the custard and brown the top slightly. I served it to my family and they were charmed by the vintage charm of this dish. It's a keeper, and I'll be making it again soon.
