Pasta bake

Ingredients for 4 servings:

• 450 g pasta (macaroni)
• 1 liter of milk
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 500 g fruit, mixed, dried
• ¾ liter apple juice
• 4 m.-sized eggs
• 200 g whipped cream
• 2 tbsp butter
• 2 tbsp cornstarch
• Cinnamon, ground
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with dried mixed fruit or cherries

Soak the dried fruit in apple juice the night before. Weigh 200g of sugar into a bowl. Bring the milk, 4 tablespoons of sugar, vanilla sugar, and salt to a boil. Meanwhile, break the macaroni open once. Remove the boiled milk from the heat, add the macaroni to the milk, and cook for about 30 minutes, stirring occasionally. The liquid should be completely absorbed. Bring the soaked dried fruit to a boil with 4 tablespoons of sugar in the apple juice and cook for about 15 minutes until soft. Place 2/3 of the pasta in a greased casserole dish (e.g., round and rather tall). Add 6 tablespoons of fruit and cover with the remaining pasta. Whisk the eggs with the cream and pour over the pasta. Add 2 tablespoons of butter in small pieces. Mix the remaining sugar with cinnamon to taste and sprinkle over the casserole. Bake in a preheated oven at 225°C (gas mark 4) on the middle rack for approximately 30 to 35 minutes. Mix the cornstarch with a little cold water until smooth and add to the fruit. Bring to a boil, stirring gently to thicken the liquid. Serve the pasta on plates and serve with the fruit sauce. Tip: It’s quicker to prepare if you use 1-2 jars of sour cherries (this way the casserole won’t taste as sweet). You can replace some of the liquid in both the dried fruit and the cherries with red wine if no children are present.