A simple noodle kugel with a delicious topping of caramelised nuts. A trick I learned from my mother so the kugel does not dry out during baking: push the noodles down during baking and add a little bit of milk to keep them moist.
Break the noodles in half and cook in plenty of salted water according to package instructions. Rinse under cold water and drain well.
Preheat the oven to 180 C / Gas 4.
Melt the butter in a saucepan but do not brown. Pour half of the butter in a tube cake tin and tilt the tin back and forth so the butter covers the sides and the hole in the centre.
Evenly sprinkle the brown sugar over the bottom of the tin and gently press down. The evenly distribute the nuts over the sugar and gently press down.
Whisk the eggs in a bowl and add cinnamon, caster sugar and salt. Mit well with the noodles. Transfer to the tin and distribute evenly without disturbing the nut-sugar layer. Press down the noodles so they are completely immersed in liquid.
Bake in the preheated oven until set and browned, about 75 minutes. Press the noodles down every so often, especially during the first half hour. If the noodles appear to be dry, add a little bit of milk.
Remove the tin from the oven and let cool on a wire rack for 15 minutes. Carefully loosen the sides and unmould onto a serving plate. Serve lukewarm or cooled.