Every year, for as long as I can remember, we had noodle pudding made with cottage cheese and sour cream for Break Fast. One day, my Mother announced that she could no longer eat dairy products of any kind. Annie Mae (the “Saint”) who worked for my family for over 60 years) was determined to come up with a non-dairy replacement for the dairy puddings. She chopped up apples and added them into the mixture for moisture and texture. They were delicious. When I started making them myself, I added dried cranberries or currants for a little bite and more savoury flavor. Now I add pomegranate arils as a symbol of the holiday season. Choose whatever addition you like or add all three. Make these Puddings in muffin pans or make a big one. Anyway you do it is perfect!
Prep time: 20 minutes
Noodle Pudding with Apples and Currants
By October 5, 2014Published:
- 30 Servings
- 24 ounces egg noodles par-boiled in salted water and drained
- 6 large eggs
- 2/3 cup sugar
- 1/4 pound non-dairy margarine softened
- 2/3 cup dried currants/ dried cranberries/pomegrante arils
- 2 large Granny Smith Apples peeled, cored, minced
- 1 tablespoon Cinnamon
- Non-dairy Baking Spray
- 1 large pot
- 1 colander
- 1 large mixing bowl
- muffin pans
- cooling racks
- Preheat oven to: 350° F. Spray muffin pans and set aside.
- While noodles are boiling, Beat eggs with sugar until light and foamy. Add noodles, margarine, minced apple, currants (or cranberries or arils) and cinnamon to egg mixture. Stir well. Taste. Add more cinnamon or sugar if needed.
- Fill muffin tins to the top and bake for 25 minutes. Let them cool 10 minutes before unmolding. Despite, the greased non-stick pans. I like to run a spatula around the outside edges of the puddings to assure that they come out in one piece. Serve hot or at room temp.
- To freeze: Let puddings cool completely before packing them in single layers separated by waxed paper and then in foil. Defrost completely before reheating in 350° F. oven for about 15 minutes.