Pecan And Dried Fruit Noodle Pudding
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
39
Spice
66
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
450 g
Wide Egg Noodle4 large
Egg (separated)6 tbsps
Unsalted Butter1 cup
Sugar1 cup
Sour Cream1 tsp
Vanilla1 cup
Raisin (diced)1 cup
Apricot (diced)1
Cinnamon1 cup
Walnut (chopped)2 cup
Apricot PreserveDirections:
1
Preheat the oven to 375 degrees
2
In a pot of boiling salted water cook the egg noodles until they are al dente
3
Drain, refresh under cold water and drain again
4
Transfer to a large bowl
5
In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla
6
In a bowl with an electric mixer beat the whites until they form soft peaks
7
Add the remaining sugar and beat to firm peaks
8
Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots
9
Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden