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Print this Recipe    Noodle Pudding 14

Lokshen Kugel mit Eppel (Noodle Pudding with Apple)
Serves 6

3/4 cup (100 g) currants or raisins, black or golden
4 tablespoons rum
1/2 lb (250 g) medium egg noodles
Salt
3 eggs
2/3 cup (125 g) sugar
3/4 cup (75 g) walnuts or almonds, coarsely chopped
Zest of 1 orange or 1 lemon
4 tart apples, such as Granny Smiths
Juice of 1/2 lemon

Soak the raisins in the rum. Boil the noodles in lightly salted
water until well done - rather soft. At the same time, beat the
eggs lightly with the sugar. Add the walnuts or almonds and the
soaked currants or raisins together with the rum and the lemon or
orange zest. Drain the noodles when they are done and stir them
in. Peel, core, and coarsely grate or chop the apples and mix with
the lemon juice, then add to the egg-and-noodle mixture. Mix very
well and pour into a loaf pan lined with greaseproof or wax paper
brush with oil. Alternatively, pour into an oiled baking dish and
cover with foil. Bake in a preheated 350:F (180:C) oven for about
50 minutes, or until lightly browned on top and turn out.

VARIATIONS:

Omit the orange or lemon zest and flavor with 2 teaspoons cinnamon,
1/4 teaspoon nutmeg, and a pinch of ground cloves.

Some people add 3/4 cup (100 g) chopped candied fruit or citrus
peel; some add jam.

This can be served as a side dish to accompany meat. In that case
use very little sugar.

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