This very special heirloom recipe comes from my grandmother (on my mum’s side), Sarah, who was almost 101 when she passed away. Many, many years ago, my other Nana, Betty, gave Sarah this recipe for lokshen kugel, a sweet noodle pudding. Sarah was always amazed at what a wonderful cook Betty was and how well she managed out of a tiny kitchen, without the use of any modern utensils. Sarah made this dish so often, eventually it became hers and not Betty’s.
The recipe was first shared in our first book, Monday Morning Cooking Club – the food, the stories, the sisterhood.
Kugel is Yiddish for pudding or casserole, and this one is a pudding made of ‘lokshen‘, the flat noodles that are often egg-enriched and perfect for chicken soup. The noodles are transformed by the addition of ricotta cheese, eggs, sugar, apple and sultanas. And of course a little butter! It is baked until the top is golden and crusty, and the inside is soft and irresistible. It makes a wonderful afternoon tea treat in winter, and a delicious dessert, though perhaps after a light meal. It has become one of our favourite winter indulgences. And leftovers can be refrigerated and cut into squares for a quick anytime snack.
We’re happy to share the recipe + video below.
- 250 g wide egg noodles (lokshen) 8 1/2 oz
- 3 eggs separated
- 80 g caster sugar 1/3 cup
- 500 g ricotta cheese 2 cups
- 160 g Sultanas 1 cup
- 1 large granny smith apple peeled and grated
- 100 g Unsalted Butter melted, 1 stick
- Cinnamon Sugar for sprinkling
- Preheat the oven to 180°C (350°F). Grease a 25 x 20 cm (10” x 8”) baking dish.
- Cook the noodles in a large saucepan of boiling salted water until just cooked. Drain and rinse with cold water.
- Whisk the egg whites until stiff peaks form.
- In a separate large bowl, beat together the egg yolks and sugar until light. Beat in the ricotta until well combined, then add the sultanas and apple and mix well.
- Mix in the noodles and melted butter, then gently fold through the egg whites.
- Place the mixture in the baking dish and sprinkle with the cinnamon sugar.
- Bake for 50 minutes, or until the top is golden and a little crisp. Serve warm or at room temperature.