Author Notes: This is my late Grandmother's recipe for traditional Jewish Lockshen Pudding (also known as Kugle, the Yiddish word for 'pudding'). Most sweet versions are made with cream cheese or they are savoy made with chicken and wide egg noodles rather than fine egg vermicelli. Mama's is made with just baked, sweet spiced noodles.
This can be made ahead and baked when needed, made ahead and reheated in the oven or baked ahead and kept warm in an oven on a low heat. —Rachel Phipps
ounces Egg Vermicelli
ounces Granulated Sugar
teaspoon Mixed Spice (Cinnamon, Nutmeg & Allspice)
ounces Dried Sultanas
- Cook the vermicelli in a pan of boiling water until tender.
- Meanwhile, butter a medium, oven proof serving dish.
- Mix the margarine, sugar, eggs, spices and sultanas in a large mixing bowl until the margarine has broken up into small pieces. In my Mama's original recipe she instructed to 'make a mush mush'.
- Drain the hot vermicelli well and add to the mixture, stirring well until all the strands are coated. Pour into the serving dish, making sure that the sultanas are equally distributed.
- Bake for about an hour at 375 degrees or until the top is golden. Honestly the time and temperature do not matter as long as the oven is not too hot that it burns too quickly, just that the top is brown and crispy. You can put it in the oven while the rest of your meal is cooking, and I usually put mine in the middle of the top oven of an AGA.