Macaroni pudding

500 g milk

300 g pasta

60 g dried apricots

12 fruits dried figs

2 eggs

6 Art. l. grated hard cheese

3 Art. l. sugar

3 Art. l. butter

2 glass breadcrumbs

0.5 glass raisins pitted

salt

Pour boiling water over figs and turmeric, leave them to have bulked up, then drain the water, cut into cubes of dried fruit (leave some for decoration).

Boil the pasta for 5 minutes, drain the water, pour their hot milk and cook until tender.

Add to pasta raisins, figs, apricots, sugar, some butter and eggs, stir, put into a form that greased and sprinkled with breadcrumbs.

Sprinkle with cheese macaroni pudding, fruit and decomposed pieces of butter. Bake at 220 degrees for 15 minutes.

Before serving cut macaroni pudding into portions, served with jam.