Lokshen Kugel Recipe

This is my type of pudding, not too sweet, enriched with ricotta, apple and cinnamon and just delightful in every way.

Recipe from the Monday Morning Cooking Club

Serves 8-10 

You'll need:

250g wide Jewish lokshen egg noodles 

3 eggs, separated

1/3 cup caster sugar

2 cups fresh ricotta cheese

1 cup sultanas

1 large granny smith apple, grated

100g unsalted butter, melted

cinnamon sugar, for sprinkling

Preheat oven to 180C and grease a 25x 20cm baking dish.

Bring a large saucepan of salted water to the boil and cook noodles for 5 minutes or until just cooked. Drain the noodles and rinse with cold water.

Using a mixer beat the egg whites until stiff peaks form and set aside.

In a large mixing bowl, beat the egg yolks and sugar together until pale. Mix in the ricotta and combine well. Add the sultanas and the apple and mix. Add the noodles and the melted butter, then gently fold through the egg whites.

Pour the mixture into the prepared baking dish and sprinkle liberally with cinnamon sugar. Bake for 50-60 minutes until golden and crispy on top. Serve warm.