1/2oz/15g unsalted butter
350g/12oz flat noodles or tagliatelle, cooked
50g/2oz sultanas or raisins
3 tbsp vanilla sugar
You'll need a round ovenproof glass dish. If you're cooking the pudding in the oven, you need to butter it, otherwise you don't. Mix the cooked noodles with the sultanas. Whisk the eggs and the milk and add the vanilla sugar* or ordinary sugar if you don't have it. Pour this over the noodles, stir well and then bake at 180C/350F for about 30 minutes.
Alternatively you can cook it in the microwave for about 3-4 minutes on medium. The secret is not to cook it too long. You will need to stop and stir it a couple of times, and perhaps add a little more milk if it seems to be getting dry. It is ready when the milk has turned to a thin custard. If you cook it too much the eggs might curdle and the liquid will go lumpy. But don't be put off: the microwave is the quickest way and the result is super creamy.
When it cools a bit (whichever way you've cooked it) you can always add a little more milk or sugar to taste.
* to make vanilla sugar, find a clean jar, fill it with sugar and put in a vanilla pod, cut lengthwise. You'll see the black seeds and these will flavour the sugar. Put on the lid and after a few hours it is ready. Use it for baking or sprinkling on sweet dishes.