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Mama's Lockshen Pudding (Kugle)

by:
March 17, 2014
4
2 Ratings
  • Serves 6-8
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

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Ingredients
  • 5 ounces Egg Vermicelli
  • 2 ounces Granulated Sugar
  • 2 ounces Margarine
  • 2 Large Eggs
  • 3/4 teaspoon Mixed Spice (Cinnamon, Nutmeg & Allspice)
  • 3/4 teaspoon Cinnamon
  • 4 ounces Dried Sultanas
Directions
  1. Cook the vermicelli in a pan of boiling water until tender.
  2. Meanwhile, butter a medium, oven proof serving dish.
  3. 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'.
  4. 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.
  5. 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.
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I write easy weeknight recipes and ingredient driven features for my newsletter, ingredient.

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12 Reviews

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caplanmh November 1, 2022
It is the first Kugel I have had since it was made by my Mum in pre-history. Though it was quite nice it did not taste like I remembered. What I believe is different is that it would not have been made with Margarine or Butter. It would have been Chicken Fat which gives it a special taste.
Rachel P. November 2, 2022
I love how different families all have subtle differences - the era where this recipe was made in our family, we would not have been able to afford schmaltz, hence the margarine! Glad you otherwise enjoyed it!
sexyLAMBCHOPx October 1, 2016
My comment from 2 years ago was certainly harsh. I must have have been having a bad day. It happens and I apologize. But Kugel is indeed kugel. : )
Gail G. October 1, 2016
This is delicious, i love lokshen pudding and I spell it my way. Kugel is kugel that'ss the way its spelt. Goodness me we should be applauding this pudding not pointing out spelling.
Sharon April 27, 2014
I'm not offended by your spelling!! I think this recipe may turn my daughters into kugel lovers! Thank you!!!
quinn April 22, 2014
Looks and sounds delicious - can't wait to try it! Thanks for sharing your true family recipe...some things just don't need tweaking :)
sexyLAMBCHOPx April 21, 2014
The correct spelling is Lokshen= noodles Kugel = pudding unless I'm mistaken. Food52 could use some knowledgeable Jewish contributors for holidays and column content.
Rachel P. April 22, 2014
Lockshen/ Lokshen for noodles and Kugel for the whole thing even though I know it is the Yiddish word for pudding are commonly interchangeable as names for the dish in Britain, and as I mentioned in the story behind it in the F52 Heirloom article, I did not want to mess with the original family recipe, including the spelling of its name. I can only assume from my study of other languages such as Greek with different alphabets from my own, and the differing way some people spell Chanukah / Hanukkah the difference in spelling of Lockshen comes from different transliterations when the Hebrew alphabet is translated into our alphabet.
sexyLAMBCHOPx April 22, 2014
I respectfully disagree.
sexyLAMBCHOPx April 22, 2014
Can you at least ask the editors to correct the spelling of kugel?
Robin J. April 21, 2014
What is mixed spice? I don't think we have anything by that name in the US. the best guess I can come up with is pumpkin pie spice, which I assume has cinnamon, nutmeg and cloves in it (since that's what I put in my pumpin pies)
Rachel P. April 22, 2014
Cinnamon, Nutmeg & Allspice; sorry I did not realise it was a British mix as the guys on Editorial did not pull me up on it, and the whole time I was living in the USA I never needed to buy any! Someone pointed this out to me last night but I was on my iPad, but now I've got my laptop I've made a change for ease to my user account of the recipe - I hope that helps and I'm sorry for the confusion!