What to do when once again you've cooked a bit too much pasta? Well the scrumptiously satisfying solution is here. This is a dish that my mum always used to make when I was little, so all credit goes to her.

Drain the suplus cooked pasta and chuck it into a pan of milk. Add some sugar and a handful of raisins and bring to the boil. I recommend about 10-15 mins of simmering after that, so the raisins become plump and juicy and the whole kitchen smells wonderfully of hot, sweet milk.

In the meantime, whizz 2 or 3 eggs with a bit of vanilla essence and a sprinkling of sugar until fluffy. Mix in some quark (it's very popular in germany, but not that easy to find in the uk. It's an intermediate between philadelphia and yoghurt, apparently "virtually fat free" and very tasty), whizz a bit more and season to taste. Mmmm......

Drain the pasta and raisins. It's important to drain properly, otherwise the desert will go soggy.

Mix the pasta, raisins and quark mix. This is the point where I really have to restrain myself not to eat it all before it's cooked, it smells so nice and is so moreish....

Pop into a pyrex dish and bake in the oven for 15-20 mins at 170. It will go beautifully golden ontop.

Serve hot or cold, on its own or with fresh strawberries / raspberries.

A simple, reasonably healthy, moreish, light but also satisfyingly stodgey desert - Done. :-)