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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A noodle pudding for the Jewish New Year. This recipe is originally from the late Harriet Friedman of the Des Moines Jewish Federation. Ingredients:
butter (for the baking dish) |
salt, to taste |
1 lb medium-width egg noodles |
6 eggs, lightly beaten |
2/3 cup honey |
2/3 cup golden raisin |
1/2 cup chopped walnuts |
2 apples, peeled, cored, and grated (or very finely chopped) |
1 teaspoon ground cinnamon |
1/2 cup orange juice |
2 tablespoons brown sugar |
1 cup crushed corn flakes |
2 tablespoons butter, cut up |
Directions:
1. Preheat oven to 350 degrees. Butter a 9x13x2-inch baking dish.
2. Bring a large saucepan of salted water to a boil. Add the noodles and cook them for 8 to 10 minutes. or until they are just tender ( do NOT overcook, you still want some bite.) Drain into a colander and put noodles into a large bowl.
3. In another bowl, lightly beat eggs. Stir in honey, raisins, walnuts, apples,cinnamon, and orange juice. Pour the honey-apple mixture over the noodles and toss gently, but thoroughly. Transfer the mixture to the buttered baking dish.
4. Sprinkle with the brown sugar and corn flakes, and dot with the butter. Bake for 1 hour or until the pudding is set and golden on top.
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