Macaroni Pudding

When instructions on how to cook nursery favourites proves elusive, a good starting point is an older edition of Mrs Beeton’s Cookery and Household Management. And who can resist a cook book the index of which, under E, lists both ‘earache’ and ‘earwigs’ before ‘Eastertide biscuits’?


  • 115 g/ 4 oz macaroni
  • salt
  • 850 ml/ pt full-fat milk
  • 60 g/ 2 oz caster sugar
  • juice and zest of 1 lemon
  • 60 g/ 2 oz unsalted butter, plus more for greasing
  • 4 eggs


Cook the macaroni in rapidly boiling salted water until just tender, following the packet instructions for timing.

Preheat the oven to 180°C/350°F/ gas 4. Drain the macaroni and transfer to another saucepan. Pour over the milk, bring to the boil, lower the heat and simmer gently for another 10 minutes, or until quite soft.

Stir in the sugar, lemon juice and zest and the butter, and remove from the heat.

Separate the eggs, beat the yolks in a bowl and add a few tablespoons of the hot milk from the pan, whisking it in. Pour back into the pan, stirring.

Whisk the egg whites to stiff peaks and fold them in.

Butter a suitable ovenproof dish, pour and spoon in the mixture and bake for 20–30 minutes, when the custard will have set and the top will be brown.

Serve warm rather than hot.