Blueberry Lokshen Kugel
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Method

Method
1) Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
2) Soak the raisins in 2 tablespoons brandy for 10 minutes.
3) Cook the noodles according to the packet instructions.
4) Drain the noodles and stir in the cream cheese, raisins and brandy, blueberries, eggs, cinnamon, sugar and sour cream.
5) Grease a large casserole dish with melted butter about 32 cm/ 13 inches x 24cm/ 9 ½ inches and add the remaining melted butter to the noodle mixture.
6) Pour the noodle mixture in to the greased dish.
7) Bake 45 minutes or until set.

To Serve the stylish way: Dust the top with a little cinnamon and icing sugar
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cook: Dessert

Blueberry Lokshen Kugel

In addition to your cheese cake recipes for Shavout, add this recipe to your menu. It is a delicious dairy noodle dessert that just melts in the mouth! I like to pre soak the raisins in brandy to add a little extra flavour.

Lokshen kugel, which originated in Eastern Europe means “noodle pudding” in Yiddish. Lokshen puddings are often served for dessert on a Friday night although this particular cheese version is my favourite for Shavout.

I have made this dessert in one large pudding dish but for a more sophisticated alternative, make in individual ramekins. Grease and line the base with a baking parchment circle and reduce the cooking time to about 20 minutes

Ingredients:

Preparation Time: 10 minutes Cooking Time: 55 minutes
Serves: 8-10 people

250g thick lokshen noodles
500g cream cheese
50g raisins soaked in 2 tablespoons brandy
100g blueberries
5 eggs – beaten
1-2 tablespoons ground cinnamon
200g sugar
250ml sour cream
2 tablespoons melted butter

Topping: 1 teaspoon cinnamon and a dusting of icing sugar
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