Apricot Noodle Bake (Kugel)

    Apricot Noodle Bake (Kugel)


    3 people made this

    This is an Ashkenazi Jewish pudding called kugel, originally savoury but now more often prepared sweet. A great side dish or dessert.

    Serves: 18 

    • 500g wide egg noodles
    • 500g apricot jam
    • 6 eggs, beaten
    • 250g melted butter
    • 1/2 cup (125g) white sugar
    • 1 teaspoon vanilla essence
    • 1 pinch salt
    • 500g cottage cheese
    • 2 cups grated Cheddar cheese

    Preparation:7min  ›  Cook:1hour  ›  Ready in:1hour7min 

    1. Preheat oven to 190 degrees C. Grease a 20x30cm baking dish.
    2. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
    3. In a large bowl stir together the apricot jam, eggs, butter, sugar, vanilla essence and salt and mix to thoroughly combine. Fold in the cottage cheese and noodles and spoon the mixture into the prepared baking dish.
    4. Bake in the preheated oven until the centre is cooked and set, about 50 minutes. Remove and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let rest for 10 minutes before serving.

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