Victorian Macaroni Pudding

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Victorian Macaroni pudding is actually called Sweet Macaroni Pudding in the well known Victorian cookbook – The Book of Household Management, by Mrs. Isabella Beeton. I read the book recently, here is the review, if you are curious. And so I’ve decided to make a recipe from her book as a prop for the book. I’ve made my interpretation as I’ve changed the milk with soya milk and the quantities are different too. I copied the recipe, so have a look at it, if you are curious.

Victorian Macaroni Pudding. Next to Mrs. Beeton's book

Mrs. Beeton’s recipe:
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.
Mode. 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.
Time.—3/4 hour to simmer the macaroni; 1/2 hour to bake the pudding.
Average cost, 11d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
MACARONI is composed of wheaten flour, flavoured with other articles, and worked up with water into a paste, to which, by a peculiar process, a tubular or pipe form is given, in order that it may cook more readily in hot water. That of smaller diameter than macaroni (which is about the thickness of a goose-quill) is called vermicelli; and when smaller still, fidelini. The finest is made from the flour of the hard-grained Black-Sea wheat. Macaroni is the principal article of food in many parts of Italy, particularly Naples, where the best is manufactured, and from whence, also, it is exported in considerable quantities. In this country, macaroni and vermicelli are frequently used in soups.

I liked that she makes all kind of descriptions of ingredients. It is quite a fascinating book and, as the name suggests, is not only a cookbook, despite having lots and lots of recipes.

Victorian Macaroni Pudding

Victorian Macaroni Pudding

– 100g macaroni
– 1l soya milk
– 3 eggs
– nutmeg
– 100g sugar
– 2 spoons of Brandy

Pre-heat the oven at 180C or 160C for fan ovens.

Boil 800ml milk and add the macaroni. Leave on the hob at medium for 15 minutes. Meanwhile, beat the eggs in a bowl, add the nutmeg and the sugar, pour the remaining milk and the Brandy. Beat until all the ingredients are incorporated. When the macaroni are done, pour the egg mixture over the macaroni and stir to incorporate. Pour the macaroni in a baking tray and place in the oven.
Bake for 30 minutes. I suggest to turn the tray after 20 minutes, so it cooks evenly.

3 thoughts on “Victorian Macaroni Pudding

  1. That’s a surprising recipe! I actually grew up eating a lots of sweet pasta dishes (they are very popular in Eastern Europe), so I can totally see how this recipe would work so well. Love the idea of brandy there too 🙂

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