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. Put macaroni and milk into a microwave oven dish.
2. Part cover and cook 100% (High) 5 minutes, then 60% (Medium) 9 minutes.
3. Add apple, raisins, lemon rind, sugar and beat in egg yolk; fold in whisked white.
4. Cook, uncovered, 100% (High) 4 - 5 minutes.
5. To make the topping, place the sliced apple in a decorative pattern over the pudding and brush with the melted margarine.
6. Cook, uncovered, 100% (High) 2 minutes.
7. Place the dish under a pre-heated grill to brown the surface, if liked.
2. Part cover and cook 100% (High) 5 minutes, then 60% (Medium) 9 minutes.
3. Add apple, raisins, lemon rind, sugar and beat in egg yolk; fold in whisked white.
4. Cook, uncovered, 100% (High) 4 - 5 minutes.
5. To make the topping, place the sliced apple in a decorative pattern over the pudding and brush with the melted margarine.
6. Cook, uncovered, 100% (High) 2 minutes.
7. Place the dish under a pre-heated grill to brown the surface, if liked.
serving amount
serves 4
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