I often make two versions of my recipes to accommodate the various food needs of my family.: a dairy and non dairy or a meat and veggie version. This recipe came about in a collaboration between Anna Mae (an amazing lady who worked for my family for 60 years) and me. For years, my Mother couldn’t eat dairy of any kind. Anna Mae was so upset that Mom couldn’t eat the dairy Noodle Puddings for Break Fast that she started making Mom’s with chopped apples instead of cottage cheese. I added the currants to give them a more savoury feel when I make them as a side dish for a meat meal.
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
- 1 large Granny Smith apple 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 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.