Be the first to Tasty matzoh pudding is filled with apples, raisins, nuts, and spices. This is a perfect dish for Passover, but you don't have to be Jewish to love this pudding at any time of the year.
Prep Time: 15 minutes
Cook Time: 1 hour, 5 minutes
Ingredients:
- 10 matzoh
- 4 eggs, separated
- 1 teaspoon salt
- 1-1/2 cups superfine sugar
- 1 teaspoon cinnamon
- 1 cup raisins
- 3/4 cup wine (sweet or rosé)
- 4 apples
- 1 lemon rind and juice
- 1/2 stick melted butter or margarine
- 1/2 to 1 cup nuts, if desired
Preparation:
Simmer raisins in wine for 5 minutes. Let stand while mixing rest of pudding.
Separate 4 eggs. Beat egg whites with 1/2 cup sugar and set aside.
Soak matzohs for 3 to 5 minutes, squeeze dry, and place in large mixing bowl. Add beaten egg yolks, raisins, and wine. Shred 4 apples into mixture. Add lemon juice, lemon rind, and 1/2 stick melted butter or margarine. Add sugar and cinnamon (mixed together). Add nuts, if desired.
Fold mixture into egg whites, gently blending. Bake at 375 degrees F. in a 10- inch tube pan for 1 hour.
Yield: 6 to 8 servings
Recipe Source: Recipes for Passover by A. M. Buffalo with Ellen Goldstein (out of print)
Reprinted with permission.
Separate 4 eggs. Beat egg whites with 1/2 cup sugar and set aside.
Soak matzohs for 3 to 5 minutes, squeeze dry, and place in large mixing bowl. Add beaten egg yolks, raisins, and wine. Shred 4 apples into mixture. Add lemon juice, lemon rind, and 1/2 stick melted butter or margarine. Add sugar and cinnamon (mixed together). Add nuts, if desired.
Fold mixture into egg whites, gently blending. Bake at 375 degrees F. in a 10- inch tube pan for 1 hour.
Yield: 6 to 8 servings
Recipe Source: Recipes for Passover by A. M. Buffalo with Ellen Goldstein (out of print)
Reprinted with permission.
