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Noodle Pudding with Apple

Updated February 23, 2016

This traditional Sabbath pudding has been made by Jews in Germany since the Middle Ages. It came from their Italian brethren before Germany adopted noodles. In the Polish and Russian shtetls it was made the year round, and when fresh apples were not available, apple rings hung on strings around the oven to dry were used. I prefer it with wide or medium-wide noodles, but vermicelli are also used.

Serves6

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, vegetarian

Mealdinner

Moodblue

Taste and Texturefruity, nutty, sweet, tart

Type of Dishbaked pasta, pudding

Ingredients

  • ¾ cup (100 g) currants or raisins, black or golden
  • 4 tablespoons rum
  • ½ lb (250 g) medium egg noodles
  • Salt
  • 3 eggs
  • 2/3 cup (125 g) sugar
  • ¾ cup (75 g) walnuts or almonds, coarsely chopped
  • Zest of 1 orange or 1 lemon
  • 4 tart apples, such as Granny Smiths
  • Juice of ½ lemon

Instructions

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