Noodle Pudding
A classic Ashkenazi noodle pudding (kugel) made with broad noodles, eggs, applesauce with apricots, raisins, and margarine. Baked at 350°F for 1 hour.
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The Original
Processed by Claude
Ingredients
- ●1 lb (455g) broad noodles
- ●6 eggs
- ●3/4 jar Mott's apples & apricots
- ●1/2 cup (120ml) sugar
- ●1/4 cup (60ml) raisins
- ●Lemon juice
- ●1 tsp (5ml) vanilla
- ●1 bar melted margarine (save some for pan)
Instructions
- 1
Step 1: Cook 1 lb broad noodles according to package directions and drain.
- 2
Step 2: Mix together 6 eggs, 3/4 jar Mott's apples & apricots, 1/2 cup sugar, 1/4 cup raisins, lemon juice, 1 tsp vanilla, and 1 bar melted margarine.
- 3
Step 3: Combine the noodles with the egg mixture.
- 4
Step 4: Grease the pan with some of the reserved melted margarine.
- 5
Step 5: Pour the mixture into the greased pan.
- 6
Step 6: Bake at 350°F (175°C) for 1 hour.