Steamed Pasta Pudding

Steamed Pasta Pudding

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Servings: 4
Calories: 556


  • 4 oz short-cut macaroni or other short pasta shapes
  • 1 tbsp olive oil
  • 1/2 oz butter plus extra for greasing
  • 1 lb white fish fillets such as cod, haddock or coley
  • a few parsley stalks
  • 6 black peppercorns
  • 4 oz double heavy cream
  • 2 eggs separated
  • 2 tbsp chopped fresh dill or parsley
  • freshly ground black pepper
  • pinch of freshly grated nutmeg
  • 2 oz Parmesan grated
  • dill or parsley sprigs to garnish

basic tomato sauce

  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1 garlic clove chopped
  • 14 oz can chopped tomatoes
  • 2 tbsp chopped parsley
  • 1 tsp dried oregano
  • 2 bay leaves
  • 2 tbsp tomato puree paste
  • 1 tsp sugar
  • salt and pepper


  • Cook the pasta in a large pan of salted boiling water, adding the oil. Drain in a colander, return to the pot, add the butter and cover the pan. Keep warm.
  • Place the fish in a frying pan with the parsley stalks, peppercorns and just enough water to cover. Bring to the boil, cover, and simmer for 10 minutes. Lift out the fish with a fish slice, reserving the liquor. When the fish is cool enough to handle, skin and remove any remaining bones. Cut into bite-sized pieces.
  • Transfer the pasta to a large bowl and stir in the cream, egg yolks and dill. Stir in the fish, taking care not to break it up, and enough liquor to make a moist but firm mixture. It should fall easily from a spoon but not be too runny. Whisk the egg whites until stiff but not dry, then fold into the mixture.
  • Grease a heatproof bowl or pudding basin and spoon in the mixture to within 4 cm (1 1/2 inches) of the rim. Cover the top with greased greaseproof paper and a cloth, or with foil, and tie firmly around the rim. Do not use foil if you cook the pudding in a microwave.
  • Stand the pudding on a trivet in a large pan of boiling water to come halfway up the sides. Cover and steam for 1 1/2 hours, topping up the boiling water as needed, or cook in a microwave on maximum power for 7 minutes.
  • Run a knife around the inside of the bowl and invert on to a warmed serving dish. Pour some tomato sauce over the top and serve the rest separately. Garnish with the herb sprigs.
  • basic tomato sauce
  • Heat the oil in a pan over a medium heat and fry the onion until translucent. Add the garlic and fry for another minute.
  • Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper.
  • Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves before serving.
Calories: 556 kcal
Carbohydrates: 32 g
Protein: 36 g
Fat: 32g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 195 mg
Sodium: 502 mg
Potassium: 757 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1089 IU
Vitamin C: 15 mg
Calcium: 269 mg
Iron: 3 mg
Cuisine Italian
Ingredients Pasta
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