A classic sweet noodle pudding (kugel) with a rich custard base of sour cream and cottage cheese, flavored with citrus and raisins, and finished with a cinnamon-sugar butter topping.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 package | Very Fine Egg Noodles (approx. 12 oz) |
| 6 | Eggs, separated |
| 1 pint (2 cups) | Sour Cream |
| 1 pint (2 cups) | Cottage Cheese |
| 3/4 cup | Sugar |
| 1/2 | Lemon (for juice and rind) |
| 1/2 | Orange (for juice and rind) |
| To Taste | White Raisins |
| For Topping | Butter, Sugar, and Cinnamon |
Instructions
- Preheat oven to 375°F. Generously butter a large baking dish.
- Cook the noodles according to package directions. Drain well.
- In a large bowl, beat the egg yolks. Beat in the sugar, lemon juice, and orange juice.
- Stir in the sour cream, cottage cheese, lemon rind, and orange rind.
- Gently fold the cooked noodles and raisins into the cheese mixture.
- Just before baking, beat the egg whites in a separate, clean bowl until stiff peaks form.
- Gently fold the beaten egg whites into the noodle mixture.
- Pour the final mixture into the prepared dish.
- Dot the top with pieces of butter and sprinkle generously with sugar and cinnamon.
- Bake for 1 hour, or until the pudding is set and the top is golden brown.
Note
The recipe includes a helpful make-ahead tip: you can assemble the pudding (before folding in the beaten egg whites) and keep it in the refrigerator until you are ready to bake.
