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Easy Noodle Pudding

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Ingredients
  Water 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Oil 1 Teaspoon
  Medium noodles 3 Cup (48 tbs) (Uncooked)
  Eggs 3
  Half and half 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Cinnamon 1⁄2 Teaspoon
  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)
  Butter 2 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Cold water 2 Tablespoon
  Coarsely chopped walnuts 1⁄4 Cup (4 tbs)
  Rum 2 Tablespoon
Directions

Butter an 8 inch square baking dish; set aside.
Preheat oven to 300°F (150°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.
Drain.
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.
Keep warm.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Pasta

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