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Baked Pasta Pudding

A nursery pudding which will probably become a firm favourite with the adults.

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100g/4oz dried tagliatelle
Dash of sunflower oil
50g/2oz butter
2 eggs
100g/4oz caster sugar
Pinch of ground cinnamon
Grated zest of 1 lemon
Few drops of vanilla essence
4tbsp sultanas
Sifted icing sugar, to decorate


Serves: 4


Preheat the oven to 190°C/375°F/Gas Mark 5. Bring a large saucepan of water to the boil and add the tagliatelle with a dash of sunflower oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and rinse under cold running water. Drain again and set aside.

Place the butter in a shallow ovenproof dish and melt in the oven for about 5 minutes. Remove from the oven and carefully swirl the melted butter around the sides of the dish. Set aside to cool slightly.

In a mixing bowl, whisk together the eggs and sugar until thick and frothy. Whisk in the cinnamon, lemon zest, vanilla essence and reserved melted butter. Stir in the sultanas and cooked tagliatelle until evenly coated in the egg mixture.

Transfer the pudding mixture to the prepared dish and distribute evenly. Bake for about 35-40 minutes, until the mixture has set and is crisp and golden. Allow to cool slightly. Serve warm, decorated with sifted icing sugar.

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