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Prep time
10 minutes
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Cook time
40 minutes
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Makes
on 9 x 13 " pan (or one 10" round pan)
Author Notes
Lokshen= noodles
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
Ingredients
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8 ounces
wide egg noodles
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6
whole eggs
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1/4 cup
butter or coconut oil, melted
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1/2 cup
granulated sugar
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2 teaspoons
ground cinnamon
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1/2 teaspoon
vanilla
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grated zest and juice of one orange
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3 ounces
dried apricots, diced or flesh of one fresh peach, chopped
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1/4 cup
dark raisins
Directions
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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.
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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).
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