Kugel = pudding
This sweet noodle pudding was a Friday night staple in our house. The basic recipe here is borrowed from one of the old Spice and Spirit of Jewish Cooking books-- the standard Lubavitch cookbook. It is rich with eggs, butter (or oil for a parve dish), raisins and sugar, and always scented with cinnamon. My mother always adds the juice and zest of a whole orange, and I add fresh peaches in summer, dried apricots in winter. —creamtea
on 9 x 13 " pan (or one 10" round pan)
wide egg noodles
butter or coconut oil, melted
grated zest and juice of one orange
dried apricots, diced or flesh of one fresh peach, chopped
In This Recipe
Pre-heat oven to 350º and grease a 9 x 13 rectangular or a 9-10-inch glass baking dish. Fill a large kettle with cold water and bring to the boil. Place dried fruits, if using, in a small bowl and remove a ladleful of the boiling water and pour it over the fruits to soften them. Salt the water in the kettle and add noodles, boiling them 8 minutes or until tender; drain and set aside.
In a bowl, combine eggs, butter or oil, sugar, cinnamon, vanilla, zest and juice and whisk until blended. Pour over noodles and fold in with a silicone spatula or large spoon until combined. Drain fruits, allow to cool slightly, and stir into noodle mixture. Pour into prepared pan. Bake 40 minutes to 1 hour. Serve warm as a side dish, cutting into squares or wedges (if reheating, cut first, then re-heat for ease in serving).