NOODLE PUDDING
This classic Noodle Pudding recipe from the early 1900s offers a comforting and satisfying dish with a unique blend of sweet and savory flavors. The recipe features tender egg noodles combined with a rich custard made from eggs, powdered sugar, and almonds. This pudding is then baked to golden perfection, creating a delightful texture and taste that is perfect for a special occasion or a comforting meal.
Ingredients
- 8 ounces Egg noodles
- 6 large Eggs
- 1 tablespoon Salt (For boiling water.)
- 1 cup Powdered sugar
- 1/4 cup Almonds, finely chopped
- 1/4 teaspoon Salt
- 1 tablespoon Butter (For greasing the mold.)
Instructions
- 1In a large pot, bring salted water to a boil. Add the egg noodles and cook for 10 minutes, or until al dente. Drain the noodles and set aside.
- 2In a large bowl, beat the yolks of 4 eggs with the powdered sugar until light and fluffy. Add the chopped almonds, salt, and the drained noodles. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the noodle mixture.
- 3Preheat oven to 350°F (175°C). Grease a pudding mold with butter. Pour the noodle mixture into the prepared mold. Place the mold in a water bath (a larger pan filled with hot water, reaching halfway up the sides of the mold). Bake for 1 1/2 hours, or until the pudding is set and golden brown.