Author
Aunt Jean
Recipe
| Measurements | Ingredients |
|---|---|
| 1 package | Medium Thin Noodles (approx. 12 oz) |
| 6 | Eggs, separated |
| 1 cup | Sugar |
| 1 1/2 teaspoons | Cinnamon |
| 1/2 cup | Raisins, washed |
| 1/2 pint (1 cup) | Cottage Cheese |
| 1/2 pint (1 cup) | Sour Cream |
| 4 tablespoons | Butter, melted |
| 1/2 | Lemon (for juice and rind) |
| 1/2 | Orange (for juice and rind) |
| For Topping | Extra Butter and Cinnamon (optional) |
Instructions
- Preheat oven to 375°F. Generously butter a large baking dish (such as a 9x13 inch pan).
- Cook the noodles according to package directions, then drain well.
- In a large bowl, beat the egg yolks. Add the sugar and cinnamon, and mix well.
- Stir in the melted butter, cottage cheese, sour cream, lemon juice, lemon rind, orange juice, and orange rind.
- Add the cooked noodles and washed raisins to the cheese mixture and stir to combine.
- In a separate, clean bowl, beat the egg whites until they form stiff peaks.
- Gently fold the beaten egg whites into the noodle mixture until just combined.
- Pour the mixture into the prepared baking dish.
- For the topping, you can dot the surface with small pieces of butter and sprinkle with additional cinnamon.
- Bake for 1 hour, or until the pudding is set and the top is golden brown.
Note
The instruction “orange and lemon flavoring” refers to the juice and rind listed in the ingredients.
