Baked Rissoni Pudding

¼ cup rissoni

2 eggs, lightly beaten

1/3 cup maple syrup

2 cups cream

¼ cup sultanas

1 teaspoon vanilla essence

pinch of nutmeg

¼ teaspoon ground cinnamon

Preheat oven to slow 150C(300F).  Cook the rissoni in water and drain well.  Whisk together the eggs, maple syrup and cream in a bowl.  Stir in the rissoni, sultanas, vanilla essence, nutmeg and cinnamon.  Pour the mixture into a deep round or oval oven proof dish.  Sit the dish in a large baking dish and pour enough water into the baking dish to come halfway up the sides of the ovenproof dish.  Bake for 50-55 minutes, or until a knife  comes out clean when inserted into the centre.

NOTE: You can replace the sultanas with chopped dried apricots or raisins, raspberries and blueberries, the cooking time maybe a little longer with the fruit as the juice will ooze out.

Serves 4-6 Calories 405

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Recipe submitted by Kate - Originally posted in "The Essential Pasta Cookbook