• 1 1/2 cups (175g) dry macaroni noodles
• 1 TBS (15g) butter
• 1 cup (250g) cubed baked ham
• 1 medium onion, peeled and chopped
• 2 tsp minced garlic
• 2 cups (180g) grated sharp cheddar cheese
• 1 tin condensed cream of celery soup, undiluted (10.5 oz/298g)
• 1 cup (140g) frozen peas, unthawed
• 1 cup (244g) whole milk
• 1/2 cup (120g) sour cream
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3 ounces (85g) French fried Onions, crushed
• salt and black pepper to taste

1. Put a lightly salted pot of water onto the boil. Once it boils add the macaroni noodles and cook until al dente according to the package directions. Drain well, Rinse with cold water and drain again. (Rinsing the pasta and then letting it drain again helps to prevent the macaroni from sticking together in clumps.)
2. While the macaroni is cooking, preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish. (Mine is 7 by 11 inches in size.) (You will want a casserole dish that is shallow but large enough to hold all of your ingredients comfortably.)
3. Melt the butter in a skillet over medium heat. Add the onions and the ham. Cook, stirring frequently until the onions have softened without coloring. Add the garlic and cook for a minute or two longer, again without coloring. (Make sure you don't let the onions or garlic color as they can give an unappealing color and taste to the dish if they are overdone.)
4. Whisk in the undiluted soup, frozen peas, milk, sour cream, onion and garlic powders and the cheese. Mix well together. Fold in the cooked and drained macaroni. (Make sure you use powders and not SALTS,)
5. Spread this mixture evenly into the baking dish. (Spread evenly for even baking.)
6. Bake uncovered for 35 minutes. Sprinkle with the crushed crispy fried onions. Return to the oven and bake for a further 5 minutes until bubbling and golden brown. (If you would rather you can top with buttered bread or cracker crumbs rather than the onions.)
7. Serve hot.

• Read through the recipe thoroughly several times before beginning to help familiarize yourself with any ingredients, equipment or methods used.
• Assemble all of your ingredients together before you begin. This can help to prevent you from leaving anything important out.
• Cut your ham into small bite sized pieces. I cut mine into 1/2-inch cubes
• Use a pasta that hugs and holds the sauce.
• Use a well flavored cheddar cheese. I like to use a strong/sharp cheddar.
• If you are not a fan of French-fried crispy onions, then you can use a buttered breadcrumb or cracker crumb topping.
• If desired, you can use a mix of peas and corn as your vegetable or even the equivalent in a frozen vegetable mix with peas, corn and carrots.

If you love old‑fashioned rice pudding, you’re going to adore this fun and comforting twist. This Flapjack Topped Rice Pudding takes everything we love about the classic creamy dessert and crowns it with a buttery, golden oat topping that tastes just like a homemade flapjack. The result is a warm, nostalgic pudding with a little extra texture, sweetness, and cozy charm.

It’s the perfect dessert for chilly evenings, Sunday suppers, or anytime you’re craving something simple and satisfying. The rice pudding bakes up soft and creamy, while the flapjack layer turns beautifully crisp around the edges — a combination that feels both familiar and delightfully new.

This is comfort food at its finest: easy ingredients, minimal effort, and a dessert that brings everyone back for seconds.

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