Some people might not be convinced by the idea of a pasta pudding: but just remember how fabulously comforting rice pudding is and try not to be alarmed. You must try it. There's no one I've made it for so far who hasn't loved it.
The recipe comes from Ellen Fishman in San Francisco - I demanded it - and is her Grandma Judy's. In keeping with the spirit of things, I have kept the vast quantities. Besides, I love it cold and so do my children, wrapped up to take to school for their break. But I know in my heart than even half-quantities make more than enough - and I mean more than enough - for six. Either way, this is the ultimate carb-feast. If you do want to go for the relatively streamlined approach, halve the ingredients and cook in a 25cm square tin about 5cm deep, and check after 45-50 minutes.
Photo by James Merrell.
Recipe posted by Nigella