- 2-1/2 oz. of macaroni
- 2 pints of milk
- rind of 1/2 lemon
- 3 eggs
- sugar to taste
- grated nutmeg to taste
- 2 tablespoons brandy
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 together well, 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.
3/4 hour to simmer the macaroni; 1/2 hour to bake the pudding.
Sufficient for 5 or 6 persons. Seasonable at any time.
From Classic Recipes
(Beeton, I think.)