Author Topic: Ukrainian - Baba's Noodle Pudding (Babunias Lokshyna Pudynh)  (Read 77 times)

Olga Drozd

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Ukrainian - Baba's Noodle Pudding (Babunias Lokshyna Pudynh)

Baba's pudding is filled with cottage cheese, sour cream, apples, raisins and dried apricots.  It is very rich and creamy.  Great served with roast poultry or meat.  As a dessert spread apricot preserves on the top and serve it warm.  If you wish replace the dried apricots and raisins with other cut up dried fruits; apples, pears, peaches, or cherries.

You will need a large pot with lid, colander; 9 X 13-inch greased baking dish.

1 1/2 teaspoons salt, divided
12 ounces broad egg noodles (about 8 cups before cooking)
3 Tablespoons unsalted butter

4 large eggs, at room temperature
1 1/2 cups milk
1 teaspoon vanilla extract
2 cups sour cream (16 ounces)
1 1/4 cups cottage cheese (10 ounces)
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

3 small or 2 medium apples, preferably McIntosh or Golden Delicious, peeled, cored, and cut into 1/4-inch thick slices (about 1 1/2 cups)
1/2 cup packed golden raisins or seedless raisins
1/2 cup dried apricot halves, cut into small pieces
1/2 cup crushed cornflakes or more if needed

Set a large, covered pot of water on high heat and bring it to a rolling boil. Position a rack in the center of the oven and preheat it to 350 F.

Add 1 teaspoon of salt to the boiling water and follow directions on the package to boil noodles, uncovered, until just tender.  Drain the cooked noodles into a colander, then return them to the empty pot and stir in the butter.

Butter the 9 x 13 inch baking pan.

In a large bowl, whisk together the eggs, milk, vanilla, sour cream, cottage cheese, sugar, the remaining 1/2 teaspoon salt, cinnamon, and nutmeg. Stir this mixture into the buttered noodles in the pot, along with the apples, raisins, and apricots. Blend everything together well, spread it in the prepared pan, and sprinkle with crushed cornflakes.

Preheat oven  350 F.  Bake the pudding 35 to 40 minutes, or until golden brown on top and a knife inserted in the centre comes out clean.  Set the pan on a heat proof surface to cool. Cut the pudding into squares and serve warm from the pan or at room temperature.  Refrigerate leftovers. Yield: 12 (1 cup) servings.

NOTE:   Pudding is best served on the day it is baked, but baked pudding can be refrigerated several days. Rewarm individual servings in the microwave (with a splash of milk) OR top with foil and bake at 325 F. for 15 to 20 minutes until warm.
« Last Edit: July 10, 2017, 04:47:13 PM by Olga Drozd »