Creamy lokshen pudding
Lokshen kugel, or lokshen pudding, is so creamy and comforting it will leave you wanting more!
Ingredients
- 150g/5½oz fine egg vermicelli
- 1 large free-range egg
- 125²µ/4½´Ç³ú soured cream
- 75²µ/2½´Ç³ú cream cheese
- 25g/1oz margarine or unsalted butter at room temperature, plus extra for greasing
- 25g/1oz golden caster sugar
- ¾ tsp cinnamon
- ¾ tsp mixed spice
- 75²µ/2½´Ç³ú mixed dried fruit
- pinch salt
Method
Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter.
Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well.
Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth.
Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish.
Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature.
Related Recipes
