Vamazelli

Ingredients

• 1 10oz pckg Vamazelli
• ¼ cup butter
• 2 cinnamon sticks
• 6 cloves
• 2 cups hot water
• 2 cups whole milk, warm
• 1 can evaporated milk, warm
• 1 can condensed milk
• 4 tablespoon granulated sugar
• ¼ cup brown sugar
• 1/3 cup maraschino cherries
• ¼ cup raisins
• ¼ cup sultanas, golden raisins

Instructions

1. 1
   In a large pot begin melting butter and toasting cinnamon sticks and cloves.
2. 2
   Break vamazelli strands in the closed packet and add to pot, begin parching.
3. 3
   Separately, place whole milk, evaporated milk and granulated sugar in a medium saucepan and bring to a simmer. Heat water in a kettle, keep the liquids aside but at the ready.
4. 4
   Parch till the vamazelli has become fragrant and browned, gather parched strands in the middle of the pot and pour over boiling water. Cover pot allowing noodles to absorb water and soften.
5. 5
   After 3 minutes, remove the cover and gradually pour over 1/3 of the warm milks, add condensed milk and brown sugar. Gentle stir to combine. Cover and allow vamazelli to absorb the milk, continue pouring over milk, till all is complete. Gentle stirs, as to ensure the mixture does not stick to the bottom of the pot. Keep on medium low heat.
6. 6
   Once the milks are absorbed and vamazelli begins to thicken, fish out cinnamon sticks & cloves. Add raisins, cherries, and sultanas (golden raisins). Tip in a little water if need to thin out vamazelli mixture.
7. 7
   Once all the liquids have absorbed into the vamazelli and mixture become thick, off the heat and lightly grease a 9x13 serving dish. Decant vamzelli into a buttered dish, spread evenly and adorn with cherries. Allow cake to set for 15 minutes before cutting.