These puddings have been cooked for 15 minutes because I'm going to freeze them and reheat them for Monday night's Rosh Hashana dinner. They will get browner and crisper during the reheating process.
Noodle Pudding with Apples and Currants P Yield: 30 individual noodle puddingsThis noodle pudding is much lighter than a traditional dairy one. The juicy sweet bits of apple and the tart currants make it a perfect accompaniment to any meat meal.
Prep time: 20 min. Baking time: 15 -25 min.
24 ounces medium egg noodles
¼ pound non-dairy margarine-softened
2/3 cup sugar
2/3 cup currants
1 large apple-peeled, cored, minced
Non-dairy baking spray
12 cup muffin pan
- Follow directions on package of noodles for par-boiled noodles. Drain in colander and rinse.
- Beat eggs with whisk until foamy and then add sugar. Beat until sugar is completely incorporated into eggs.
- Add noodles, margarine, minced apple and currants to egg mixture. Stir well with large spoon.
- Preheat oven to: 350 F.
- Spray muffin tins lightly. Spoon (or use your hands) enough noodle mixture to come to the top of muffin tin. Bake on bottom level of oven for 20-25 minutes if you are going to eat them right away. Bake them 15 minutes if you plan to reheat them at a later time. These puddings freeze perfectly. Place them in a freezing container and layer them with waxed paper in between the layers. Wrap tightly and freeze. Defrost before reheating.