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Crocktober: Bakewell Macaroni Pudding

I was recently contacted by Crock-Pot as they wanted to tell me about something they are calling Crocktober. Rather than all of those October events that try to make you give up on things, Crocktober encourages you to break out the Crock-Pot and celebrate all those dishes that are cooked low and slow.

As part of Crocktober, I was asked to post about my favourite slow cooker recipe. This is an almost impossible thing for me; I love and cook so much in my slow cooker! However, when I sat down to think about it I knew that my favourite recipe would have to be an adaptation of one of my mum’s recipes. Food is a big part of my childhood memories and whenever I eat something that reminds me of my childhood it makes me feel all warm and fuzzy inside. So, I decided to take my mum’s sweet macaroni recipe and give it a punch of extra flavour.

Do not adjust your TV sets, you did hear me correctly! I said SWEET MACARONI. Crazy, huh?

I didn’t think it was anything unusual until I started to talk to other foodies about it and they all thought I was completely crazy! It is really delicious though, so you should definitely try it.

I’ve given this an injection of flavour I don’t think my Mum would really approve of, but then I’m a big boy now and I can do what I like with my recipes! (Only joking, I still do as I’m told!) I’ve added dried morello cherries, flaked almonds and almond extract for a delicious Bakewell-inspired version of this lovely dessert. Although the dried morello cherries can be reasonably expensive, PLEASE do not be tempted to use glacé cherries; they are not the same and have none of the sharp cherry flavour I want in this recipe. Sorry to be bossy, but it’s for your own good…!

print recipe

Bakewell Macaroni Pudding
My mum’s traditional sweet macaroni pudding, with the added flavour of cherry and almond.
  • 120g macaroni
  • 600ml whole milk
  • 60g sugar
  • 30g flaked almonds
  • 60g dried morello cherries
  • 1tsp almond extract
1. Place all the ingredients into the pot of a slow cooker. You may need to warm the milk first as some slow cookers need to start with hot liquid; check the manual for yours if you’re not sure. 2. Cook on low for around 3 hours, stirring every now and then to stop the pasta from sticking. 3. When cooked, enjoy sprinkled with some optional toasted almonds.
Prep time: Cook time: Total time: Yield: 3-4 portions, depending on appetite

I thought the idea of sweet pasta dishes wasn’t particularly popular, but I’ve managed to find these other fab blogs with similar recipes for you to enjoy:

Why not join in with Crocktober on Twitter? If you tweet, please use the hashtag #Crocktober.

Disclaimer: This recipe post was commissioned by Crock-Pot, who also sent me a slow cooker to use. As always, I wasn’t expected to write a positive review and all views expressed are my own personal opinions.

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