Macaroni Fruit Pudding Recipes

MACARONI FRUIT PUDDING

Macaroni Fruit Pudding image

This is from a really well used cookbook of mine called Good Meals on a Small Budget. One of the first books I bought while a student. Enjoy!!

Provided by Angela Sara

Categories Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces uncooked short cut macaroni
20 fluid ounces milk
1 egg
2 tablespoons golden syrup
2 ounces currants
2 ounces sultanas
1 ounce butter
grated nutmeg

Steps:

Boil the macaroni as usual in water and salt (no oil).
Drain and return to pan.
Add the milk, bring to the boil, stirring all the time.
Remove from the heat, stir in the beaten egg and the syrup.
Add fruit and butter, mix well.
Pour into a buttered pie dish, grate nutmeg over.
Bake in a moderate oven (355F-gas mark 5) for 30 minutes.

Nutrition Facts : Calories 439.5, Fat 13.3, SaturatedFat 7.7, Cholesterol 89.5, Sodium 144.8, Carbohydrate 69.3, Fiber 2.9, Sugar 21.7, Protein 13.3

MACARONI FRUIT SALAD WITH CREME FRAICHE

Macaroni Fruit Salad with Creme Fraiche image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 mango, peeled and cut away from the pit
1 fresh lime, halved and seeds removed
1 pound cooked elbow macaroni
1 quart strawberries, hulled and sliced
1 (29 to 32-ounce) can sliced peaches (preferably in their own juice or light syrup)
2 tablespoons minced fresh mint leaves, plus 6 to 8 sprigs for garnish
4 ounces creme fraiche

Steps:

Add mango to a blender and squeeze in the juice from the lime. Puree the mixture and pour into a large bowl. Stir in macaroni. Gently fold in strawberries, peaches, and minced mint. Transfer to serving dishes topped with creme fraiche and mint sprigs.

FRUITY MACARONI SALAD

Fruity Macaroni Salad image

Apples, oranges and pasta -- something fresh for a hot summer's day. Substitute red bell pepper for a change of color.

Provided by LYKORNE

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

4 cups macaroni
2 stalks celery, diced
1 green bell pepper, diced
1 cup sweet corn kernels
2 apples - peeled, cored and diced
1 large orange, peeled, sectioned, and cut into bite-size pieces
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
salt and pepper to taste
¾ cup mayonnaise

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water.
In large bowl combine pasta, celery, pepper, corn, apple, orange, chives, parsley, salt, pepper and mayonnaise. Adjust seasonings. Serve

Nutrition Facts : Calories 540.8 calories, Carbohydrate 71.1 g, Cholesterol 10.4 mg, Fat 23.9 g, Fiber 6.2 g, Protein 11.9 g, SaturatedFat 3.7 g, Sodium 173.9 mg, Sugar 10.5 g

FRUITED MACARONI SALAD

Fruited Macaroni Salad image

My guests rave about this salad. The big surprise is that there is no macaroni taste and it is not too sweet. Besides, the fruits mentioned in the recipe, I'll add strawberries, blueberries, raspberries...whatever may be in season.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1/3 cup sugar
1 tablespoon all-purpose flour
Pinch salt
1 can (11 ounces) mandarin oranges, undrained
1 can (8 ounces) crushed pineapple, undrained
1 large egg, lightly beaten
2 cups cooked elbow macaroni
1 cup whipped topping
1/4 cup chopped pecans, toasted

Steps:

In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly., Reduce heat; cook and stir 1 minute longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight. Just before serving, fold in whipped topping and reserved oranges and pineapple. Sprinkle with pecans.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 29mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

GRANDMA'S MACARONI PUDDING

Grandma's Macaroni Pudding image

Total comfort food in our family for as long as I can remember. Vary the amounts depending on how firm you like the custard, or how much pasta you like inside. I have changed some quantities and cook time - so hopefully will work out better. Cold weather just starting here, so I'll test it again in the next week.

Provided by Nattymummy

Categories Dessert

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

1 cup macaroni
5 eggs
600 ml milk (or substitute cream if decadent!)
3 tablespoons sugar
1 teaspoon vanilla extract
1 pinch salt
ground nutmeg

Steps:

Cook the macaroni in salted water and drain.
Whisk remaining ingredients together, add macaroni.
Pour into ovenproof vessel of your choice (I use a Pyrex rectangular dish)sprinkle nutmeg on top and bake for about 45 minutes at 170°C This time can vary depending on the quantity of custard and macaroni. And of course on how firm or soft you want it to set. Note that I tend to just watch the custard, and take it out of the oven when it's set. Depends on how wet the macaroni was, how big eggs are, if I sub cream inches.
I've made some changes to this recipe (added some eggs, increased heat and cooking time, as well as upping sugar) so hopefully people meet with more success. I posted the recipe as written in Grandma's cook book, but have since experimented and found she must be like famous chefs, never record the actual recipe, in case some one else copies!
Hoping for feedback about how this version goes.

Nutrition Facts : Calories 322.6, Fat 12, SaturatedFat 5.3, Cholesterol 284.9, Sodium 199.4, Carbohydrate 36.5, Fiber 0.8, Sugar 10.5, Protein 16.1

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