How to Make Jewish Noodle Pudding

Lokshen kugel, or Jewish Noodle Pudding, is a traditional food of the Sabbath and other Jewish holidays. It's easy to make, and it can be made with many different ingredients to create a pudding that best suits your meal. One common Jewish noodle puddings is a non-dairy (parve), apple-raisin creation. Because it's parve, if you keep kosher, it can be served with either a meat or a dairy meal.

Things You'll Need

• 1 lb. broad egg noodles
• 1/2 cup brown sugar
• 3 eggs
• 1 1/2 tsp. cinnamon
• 1/2 cup raisins
• 2 large cooking apples
• 2 tbsp. margarine
• Non-stick cooking spray
• Large cooking pot
• 9-by-13 pan
• Apple corer
• Vegetable peeler
• Paring knife

Instructions

1. Fill a large cooking pot with water and put in on a high-heat burner to boil. Add 1 lb. of broad egg noodles and boil them until they are tender.

2. Drain the noodles and return them to the cooking pot. Set the pot aside, but do not put it back on the hot burner. The noodles can scorch and stick to the bottom of the pot.

3. Use the apple corer to peel and core 2 large cooking apples.

4. Chop the apples into small, but not fine, pieces. Preheat the oven to 320 degrees Fahrenheit.

5. Add the apple pieces, 1/2 cup brown sugar, 3 eggs, 1/2 cup raisins and 2 tbsp. margarine to the noodle pot. Flavor the concoction with 1 1/2 tsp. of cinnamon or, if you prefer, the same amount of vanilla or nutmeg.

6. Stir until the noodles are completely coated and the rest of the ingredients are thoroughly mixed.

7. Spray a 9-by-13 pan with non-stick cooking spray and pour the noodle pudding into the pan.

8. Bake the pudding for 45 minutes.

Tips & Warnings

• Certain varieties of apples, such as Rome Beauties and Golden Delicious, make for better cooking than others.

• If you plan to make a kosher kugel, check the package of egg noodles for the word "parve." You may see the Kosher symbol, but unless it specifies the noodles can't be considered non-dairy.

References

• Judaism101: Jewish Cooking