Jewish Lockshen Kugel Noodle Dessert Recipe

Lockshen is a traditional Jewish dish made with egg noodles (use something of tagliatelle width, or there abouts).  It can be a savoury dish made with cheese but it’s most popular version is the equivalent to bread and butter pudding.  I like to serve it on a plate sprinkled with cinnamon and icing sugar.  Serve it hot for best results.  And if you make a big batch you can always freeze it for up to one month.

Jewish Lockshen Kugel Pudding


50g margarine (so the recipe is kosher)

225g egg noodles

2 eggs

cinnamon (I like a lot, about 1 tbsp but you can flavour as desired)

1 grated cooking apple

zest of 1 lemon

75g currents


Preheat the oven to 150 degrees Celsius

Put margarine into an oven-to-table casserole dish

Warm dishes/melt margarine in oven

Mix eggs, sugar, cinnamon, currents and apple

Jewish Lockshen Noodle Pudding

Boil the noodles until just soft

Take dish out of oven

Coat sides of dish with margarine

Any excess margarine pour into the apple and current mixture

Drain noodles and cool under cold water

Mix noodles with apple and current mixture

Pour noodle mixture into dish

Jewish Lockshen Noodle Pudding

Bake for 1 hour or until set inside and crisp on top

Jewish Lockshen Kugel Pudding

Cut into portions and serve with a sprinkling of icing sugar and cinnamon

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.