I remember the first time I had NOODLE PUDDING – my little Jewish neighbor brought it over as a welcome to the neighborhood back in 1986. She called it noodle pudding. It was so delicious. I wanted to ask her for the recipe, but I’d just met her and I was young and shy. I made her my floating fruit cake in the same pan she’d brought over and returned it to her to ask for the recipe. I remember how hard she laughed at me. She said it was a Jewish custom to always return a plate, bowl or dish full and of course I could have the recipe.
I’ve adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite! I’ve also found other versions that have helped me repeatedly adapt it into what it is today. My neighbor and I became fast friends and shared LOTS of cherished family recipes before I moved from the neighborhood in 15 years later.
APPLE RUM RAISIN NOODLE PUDDING
2 cups dry wide egg noodles
2 beaten eggs
1/2 cup sugar
8 ounce crushed pineapple, drained well
1/4 cup golden raisins
1/4 cup golden rum
3/4 teaspoon vanilla
2 tablespoons butter, melted
1 teaspoon cinnamon
1 cup milk
1 GALA apple, peeled, cored and grated
- Cook and drain the noodles
- Combine all other ingredients together
- Fold into warm noodles
- Generously spray an 8×8 baking dish with PURE
- Gently spread entire mixture into dish evenly
- Bake at 325 degrees for 45 minutes
