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Aunt Sylvia's noodle pudding

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyEasy
125g crumbled corn flakes
165g granulated sugar, divided
1 tbsp. ground cinnamon
Pinch of nutmeg
340g wide egg noodles
170g unsalted butter, plus more for buttering the baking dish
450g cream cheese
3 large eggs
240ml whole milk
500ml apricot nectar
1) Preheat the oven to 180C/Gas Mark 4.

2) In a small bowl, mix together the corn flakes, 55g of the sugar, cinnamon, and nutmeg.

3) Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 170g butter.

4) Meanwhile, in large bowl, combine the cream cheese and remaining 110g sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 23 x 33 x 5cm baking dish. (Scrape the bowl with a rubber spatula to get all the custard.)

5) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

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