Vermicelli Pudding

Recipe by: Michelle Darmody

Vermicelli pudding is a take on a rice pudding but made with thin noodles instead.

Vermicelli Pudding

SERVES

6

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • 250g vermicelli

  • 2 eggs, lightly beaten

  • 100mls cream

  • 180g melted butter

  • 20g light muscovado sugar

  • 50g golden raisins

  • zest of 2 oranges

  • zest of a lemon

  • ½ tsp mixed cake spice

  • ½ tsp nutmeg

Method

  1. Cook the vermicelli in boiling water for about four minutes, until soft. Drain and set aside.

  2. Beat the eggs, cream, melted butter, sugar, zest and spices.

  3. Toss the vermicelli in the liquid and scoop it all into an oven-proof dish, about 2 litres in volume.

  4. Bake for about 40 minutes at 180°C until it has begun to set, and the top is golden.

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