Apple noodle kugel

    1 hour

    Kugel in traditional Jewish cuisine is made with wide egg noodles but if I have other noodles left over I use those.

    1 person made this

    Serves: 6 

    • 50g raisins
    • 2 tablespoons golden rum
    • 1 large apple or 2 smaller apples
    • 2 tablespoons butter
    • 4 eggs
    • 60g light brown soft sugar or demerara sugar
    • 250g Greek yoghurt
    • 2 teaspoons vanilla sugar
    • 1 generous pinch of freshly grated nutmeg
    • 1 pinch of salt
    • 450g wide egg noodles, cooked

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Wash and dry the raisins. Place in a small bowl with the rum and set to one side to soak.
    2. Preheat the oven to 180 C / Gas 4. Generously butter a tube cake tin.
    3. Peel, core and finely slice the apples. Melt the butter in a frying pan and fry the apples until soft, turning them often. Let cool.
    4. In a bowl whisk the eggs with the sugar, vanilla sugar, nutmeg and salt. Add the soaked raisins with the rum, the noodles and the apples slices.
    5. Transfer the mix to the prepared cake tin. Press down on the noodles to make sure they are fully immersed in liquid so they do not dry out during baking.
    6. Bake in the preheated oven until the top is golden and the inside is set. Unmould onto a serving platter. Kugel is best served lukewarm.

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