Chip Noodle Pudding
It may not be a traditional Hanukah dessert, but noodle pudding,
sometimes called "kugel", is a common side dish in Jewish cooking.
It's often slightly sweet, and may include apple (grated or
chopped), raisins, and cottage cheese, along with the standard
eggs, noodles, sugar, and cinnamon. This noodle pudding is sweet
enough for a dessert. The cottage cheese has been replaced with
ricotta; chocolate chips, golden raisins, and orange rind all
add a good flavor. The amount of rum is minimal, but you can
omit it if you wish; just substitute one tablespoon of vanilla.
An oatmeal streusel topping dresses this up a bit for the holidays.
You'll need a 2.4
liter (about 2-1/2 quart) heatproof glass or other non-metal
baking dish for this; the dish should be shallow, rather than
tall. Do not serve this just out of the oven! It's much easier
to slice and tastes far better when warm, not hot, so cool it
at least 30 to 40 minutes before serving. You can also serve
this cold. It will keep in the fridge for a couple of days if
wrapped airtight, and it's fun for a midnight snack.
- 1/2 cup all-purpose flour
- 1/2 cup quick or old-fashioned
rolled oats (do not use instant oatmeal)
- 1/2 cup firmly packed light
- 1-1/2 tsp. cinnamon
- 5 Tbsp. unsalted butter,
- 1 cup moist, fresh golden
- 1 cup (6 ounces) semisweet
- 8 ounces wide egg noodles
- 2 eggs, graded "large"
- 1/4 cup plus 2 Tbsp. granulated
- Grated rind of 1 large,
deep-colored orange (no white pith)
- 1-1/2 cups whole milk or
part-skim ricotta (see Note)
- 1 cup sour cream
- 2 Tbsp. dark rum
In small bowl, combine flour, oats, brown sugar, and cinnamon.
Stir thoroughly, breaking up any lumps of brown sugar with back
of spoon. All at once, add melted butter. Stir until well-mixed.
Set aside at room temperature until needed.
Adjust rack to center of oven; preheat oven to 350 degrees F.
Butter a 2.4 liter or 2-1/2 quart shallow, non-metal baking
dish. Set aside. In 3 quart pot, bring about 2-1/2 quarts lightly
salted water to a rapid boil.
Pick over raisins,
discarding any stems or dried leaves. In small bowl, combine
raisins and chocolate chips; set aside.
Add noodles to
rapidly boiling water. Stir well; bring back to boil and boil
just until tender (this usually takes me about 8 minutes). Meanwhile,
in large bowl, combine eggs, sugar, and orange rind. With large
spoon, beat until well-mixed. Add ricotta and sour cream and
beat until incorporated. Stir in rum. Mixture may have a few
When noodles are
just tender, remove from heat; drain well. Run under cold water
for a few seconds until noodles are warm but not hot; you should
be able to hold your hand in them comfortably (if noodles are
cooler than that, it's OK). Drain very thoroughly, then add
to ricotta mixture. Stir well to coat noodles, then stir in
raisins and chips until evenly distributed.
Turn into prepared
dish, spreading as evenly as possible and re-distributing any
large concentrations of raisins or chocolate chips. Now, pick
up a handful of the Topping, and crumble it finely over the
top of the Pudding. Repeat with remaining Topping until it is
all used; the top of the Pudding should be covered completely
with an even layer. With palm of hand, press Topping into Pudding
very gently. Place in preheated oven.
Bake about 40 minutes.
When done, the edges will be bubbling slightly, and the sides
will be a light golden brown. Remove to cooling rack; cool until
warm. Serve warm or cold. Refrigerate any leftovers.
8 to 10 servings
have not tried this dish with one of the newer lowfat or nonfat
ricotta or sour cream products, so I don't know if they work
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