3 oz (75 g) wholemeal macaroni
450 ml (3/4 pint) semi-skimmed milk
1 cooking apple, peeled, cored, chopped
2 oz (50 g) raisins, rinsed
grated rind of 1 lemon
2 level tsp light muscovado sugar
1 egg, separated
450 ml (3/4 pint) semi-skimmed milk
1 cooking apple, peeled, cored, chopped
2 oz (50 g) raisins, rinsed
grated rind of 1 lemon
2 level tsp light muscovado sugar
1 egg, separated
for the apple topping
1 eating apple, peeled, cored, sliced
7.5 ml (1/2 tbsp) polyunsaturated margarine, melted
7.5 ml (1/2 tbsp) polyunsaturated margarine, melted
method
1. Lightly grease a 1.1 litre (2 pint) ovenproof serving dish and set aside.
2. Put the macaroni and milk in a saucepan, bring to the boil, cover and simmer for 10 minutes.
3. Remove from the heat. Add the apple, raisins, lemon rind and sugar, then beat in the egg yolk.
4. Whisk the egg white until stiff, then fold into the mixture.
5. Pour into the prepared dish and bake at 180°C (350°F) mark 4 for about 30 minutes
6. To make the topping, place the sliced apple in a decorative pattern over the pudding and brush with the melted margarine.
7. Return to the oven for a further 10 -15 minutes, until the apple slices are softened and golden brown.
Serve hot.
2. Put the macaroni and milk in a saucepan, bring to the boil, cover and simmer for 10 minutes.
3. Remove from the heat. Add the apple, raisins, lemon rind and sugar, then beat in the egg yolk.
4. Whisk the egg white until stiff, then fold into the mixture.
5. Pour into the prepared dish and bake at 180°C (350°F) mark 4 for about 30 minutes
6. To make the topping, place the sliced apple in a decorative pattern over the pudding and brush with the melted margarine.
7. Return to the oven for a further 10 -15 minutes, until the apple slices are softened and golden brown.
Serve hot.
serving amount
serves 4
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