Noodle Pudding Recipe
A tried and true recipe for noodle puddinga, favorite Jewish dessert, complete with an anecdote from Leo Rosten's Joy of Yiddish.
INGREDIENTS & DIRECTIONS
Parboil and drain an 8 oz. package of broad egg noodles. Set them aside.
Mix together in a large bowl the following ingredients in the order listed:
1 pt. sour cream
1 1/2 tsp. vanilla
3/4 cup sugar
3/4 lb. sm. curd cottage cheese
2 well beaten eggs
Add the noodles to the mixture and stir well so the noodles are well covered.
Sprinkle the top of the uncooked kugel (pan in which the pudding is baked and kept) with cinnamon to taste before baking.
Place it in a preheated 350-degree oven for 30 minutes, then 10 minutes at 400 degrees or until lightly browned on top.
Optional: Add a half box of raisins or 1 large pared, cored, and sliced apple to the recipe prior to baking.
