Apple Macaroni Pudding From The Hamlyn All Colour Cook Book by Mary Berry, Ann Body And Audrey Ellis Originally Published In 1970 Serves 4 Preparation Time: 10 minutes Cooking Time: 20 minutes Oven Setting: 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6 Ingredients: 100 G or 4 oz of quick cooking macaroni 50 G or 2 oz of butter 75 G or 3 oz of brown sugar 250 G or 10 oz of a can of apple puree 1 dessert apple, sliced METHOD: Cook the macaroni as directed for 7 minutes and then drain. Melt half the butter in a saucepan, add the macaroni and half of the sugar. Toss well until the sugar has dissolved. Pile half of the mixture into a greased ovenproof dish. Add half of the apple puree, cover with the remaining macaroni and finally the last layer of the apple puree. Sprinkle the top of the pudding with the rest of the brown sugar. Decorate the top of the pudding with slices of apple. Dot the top of the pudding with the remaining butter and bake in the oven for 10 minutes to heat the apple and caramelise the sugar. Serve very hot.