Pasta’n’Pie

Last night I produced a very satisfactorily warming meal on a very cold evening. First up, a small pasta bake – made by mixing the leftover pasta with meatballs in sauce with a beaten egg, covering with breadcrumbs – and sprinkling Bob’s half with grated Parmesan [ugh!] Served this with two salads – green and red- and a few of those amazing hexagonal charcoal biscuits. [see here] The biscuits were actually quite pleasant in the end [Bob had some earlier with peanut butter, and I had some for lunch yesterday with cottage cheese]

For dessert I tried a new recipe. I had given my friend Jean a copy of my mini-recipe book at Christmas, and in her thank you note she imaginatively included included a ‘magic pudding’ recipe which has been handed down through her family. Incredibly easy to make, and four very generous portions. It was lovely. The eggs and milk make it so moist and custardy that there’s no need for any other sauce or cream.

 

Here’s her recipe

Jean Bennett’s Impossible Pie

• 4 eggs
• ¼ cup margarine
• 1 cup sugar
• ½ cup flour
• 1 tsp vanilla
• ¼ tsp salt
• ½tsp baking powder
• 2 cups milk
• 1 cup coconut

Preheat oven to170˚ C Place everything in blender, mix well together. Pour into buttered 10” dish and bake for one hour. Crust is on bottom, custard in the middle, coconut on top – right where they belong!

Thanks, Jean! I’ll be making this one again.