Kugel (Jewish noodle pudding)

    (135)
    1 hour 30 min

    Egg noodles are baked with a creamy mixture of eggs, cream cheese, soured cream and cottage cheese. Digestive biscuit crumbs, sugar and melted butter top it all off.


    1 person made this

    Ingredients
    Serves: 9 

    • 1 (225g) package large egg noodles
    • 85g butter, sliced
    • 6 eggs, separated
    • 100g caster sugar
    • 225g cream cheese, softened
    • 60g soured cream
    • 450g cottage cheese, creamed
    • 1 pinch salt
    • 55g butter, melted
    • 50g caster sugar
    • 30g digestive biscuits, crumbled

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23x32cm glass baking dish.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain and stir in 85g sliced butter.
    3. In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add soured cream, cottage cheese and salt.
    4. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
    5. In a small bowl combine 55g melted butter, 50g sugar, and biscuit crumbs. Sprinkle over noodle mixture.
    6. Bake in preheated oven for 1 hour.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (135)

    Reviews in English (113)

    by
    117

    I found by placing the eggs, sugar, cream cheese, sour cream and cottage cheese in the blender and blending it all together, then pouring it on the cooked noodles and adding pineapple chunks, and topping with the buttter and crumbs, it came out very creamy and easier to make.  -  13 Oct 2007  (Review from Allrecipes US | Canada)

    by
    81

    Updated 9-30-2011: Re topping modification below: Didn't have cornflakes so used NOT crushed rice crispies instead. Wonderful and the topping looked interesting!!!!! See my photo. Soaked 3/4 cup golden raisins for 20 min in warm 1/2 triple sec and 1/2 apple juice (liquids mixed and heated on 30 seconds in microwave) THEN made the pudding processed sugar free using 1/4 cup splenda and 1/4 cup Agave Syrup to replace white sugar. No one could tell...I left part without topping for my diabetic mom. Also, next time I will use one stick of butter melted in the noodles, not 6 tablespoons-I don't like tiny leftovers. This is NOT a low fat dish-it is a treat...I'd rather have a small piece of something fabulous than a large piece of blah. 2004 review: This is the best Kugel recipe I've made or tasted! I only changed a few things. I used the whole 8 oz package of cream cheese (I didn't want that extra 1/4 sitting around for me to eat.) I added 1/2 cup of raisins to the noodle mixture after I soaked them in VERY HOT water for about 15 minutes. I changed the topping to: 1.5 cups crushed cornflakes mixed with 1 stick (1/2 cup) of melted butter and 1/2 cup packed brown sugar. I sprinkled that on top and then I mixed 1.5 teaspoons of cinnamon with 1/8 cup of white sugar and sprinkled that on last before baking. It was great the next day too!!! Eat cold or warm, but best warmed.  -  03 Jun 2004  (Review from Allrecipes US | Canada)

    by
    40

    This was fantastic. I actually double the topping to make it go across the whole dish, and one important thing...make sure you cover the dish as it's baking! This is so moist and yummy.  -  13 Apr 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate