Sweet Noodle Pudding

Sweet Noodle Pudding

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This is a Jewish dessert called Kugel. It can be served as a side dish, at brunch or after a fast such as Yom Kippur.


Serves: 8 

  • 250g wide egg noodles
  • 2 extra large eggs
  • 1/4 cup (60g) white sugar
  • 3 tablespoons butter, melted
  • 1 cup lowfat cottage cheese
  • 250g sour cream
  • salt and ground black pepper to taste
  • 2 tablespoons brown sugar, or to taste

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the egg noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. Preheat oven to 180 degrees C. Spray a 1 litre baking dish with nonstick cooking spray.
  3. In a bowl mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, cottage cheese, sour cream, salt and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.
  4. Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

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