Easy Noodle Pudding
|Water||5 Cup (80 tbs)|
|Medium noodles||3 Cup (48 tbs) (Uncooked)|
|Half and half||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Whipped cream||2 Tablespoon (For Garnish)|
|For rum raisin sauce|
|Water||1 1⁄2 Cup (24 tbs)|
|White raisins||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Cold water||2 Tablespoon|
|Coarsely chopped walnuts||1⁄4 Cup (4 tbs)|
Butter an 8 inch square baking dish; set aside.
Preheat oven to 300Â°F (150Â°C).
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
While noodles cook, beat eggs in a medium bowl.
Stir in half and half, sugar and cinnamon.
Pour over cooked noodles.
Gently toss to coat.
Spoon into prepared baking dish.
Bake in preheated oven until a knife inserted off center comes out clean; about 1 hour.
Prepare Raisin-Rum Sauce.
Remove pudding from oven.
Cut into eight 4" x 2" pieces.
Serve hot or cold with warm Rum-Raisin Sauce.
Garnish with whipped cream.
Makes 8 servings.
Raisin-Rum Sauce: In a small saucepan, bring 1 1/2 cups water to a boil.
Remove from heat.
Add raisins and currants.
Let stand 10 minutes.
Stir in sugar and butter.
Cook over medium heat until mixture comes to a boil.
Dissolve cornstarch in 2 tablespoons water.
Stir into boiling water mixture.
Continue cooking and stirring until thickened.
Remove from heat; stir in walnuts and rum.
Makes 2 cups.