Friday, October 2, 2009

German Noodle Pudding

I forgot to take a picture of this (I found this one online). We started up our cooking group this last month, and the theme was Pasta and/or Cheese, and I thought we would probably get a lot of main dishes, so I decided on a dessert. This was really interesting! I found it in a pasta cook book, and I thought it was fun. I don't know if it is one that I'll make often- just not quite up there with "brownies" or "pie," but I did think it was pretty tasty and it fit the theme well! :)

German Noodle Pudding
- serves 4

4 tbsp butter, plus extra for greasing
6 ounces ribbon egg noodles
1/2 cup cream cheese
1 cup cottage cheese
1/2 cup superfine sugar
2 eggs, lightly beaten
1/2 cup sour cream
1 tsp vanilla extract
Pinch of ground cinnamon
1 tsp grated lemon rind
1/4 cup slivered almonds
3/8 cup dry white breadcrumbs
sugar, for dusting

Grease an ovenproof dish with butter. Bring a large pan of water to a boil, add the noodles and cook until almost tender. Drain and set aside.
Beat together the cream cheese, cottage cheese, and sugar in a mixing bowl. Beat in the eggs, a little at a time. Stir in the sour cream, vanilla extract, cinnamon, and lemon rind, and fold in the noodles. Transfer the mixture to the prepared dish and smooth the surface.

Melt the butter in a skillet, add the almonds and fry, stirring for about 1 1/2 minutes, until lightly colored. Remove the skillet from the heat and stir the breadcrumbs into the almonds.
Sprinkle the almond and breadcrumb mixture over the pudding and bake in a preheated oven at 350 F for about 40 minutes, until just set. Dust with a little confectioners sugar and serve immediately.

Variation: Although not authentic, you could add 3 tbsp raisins with the lemon rind, if desired.

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