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Ingredients for Gillian's Lokshen Kugel:
- Require 400 g of dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
- Provide 2 for medium eggs, beaten
- Need 3 tablespoons for ground cinnamon
- Need 4 teaspoons - ground ginger
- Provide 200 g raisins
- Get 1 for x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
- Need 3 - Bramley apples, peeled and coarsely grated
- You need 175 g for seedless raspberry jam
- Give of Juice and finely grated zest of 1 lemon
- Make ready 125 g - margarine, plus extra to coat the inside of the baking dish
- Need 3 tablespoons granulated sugar, plus extra to sprinkle on top
Gillian's Lokshen Kugel instructions:
- Preheat your oven to 180°C / 350°F / gas mark 4.
- Boil the lokshen or noodles until just al dente, strain and rinse with cold water.
- Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined.
- Add the rest of the ingredients and mix well.
- Grease a baking dish, pour in the lokshen mixture and smooth the top.
- Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours.
- Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky.
- Take the lokshen kugel out of the oven, sprinkle with a tablespoon of sugar and, as Gillian pointed out in the recipe she sent me, all that’s left to do is: ‘Eat the bloody thing!’. Leftovers can be successfully frozen and reheated.
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