Macaroni cheese and rhubarb crumble
Macaroni cheese, is it Italian? I made this from Mary Berry’s recipe, but substituting a mix of mozzarella, cheddar, ricotta and parmesan instead of her mix (which included a cheese called Fontina which proved hard to obtain). Anyway, great taste and very easy to make:
Rhubarb crumble is my all-time favourite British pudding. I varied this slightly, adding crushed almonds and cinnamon to the crumble, and not very much sugar. The effect is good but you have to eat it with plenty of icecream to give it sweetness:
