Burnt sugar kugel

Yield: 8 Servings

Measure Ingredient
250 grams Wide noodles
2 Eggs
100 grams Raisins, soaked in water for 10 minutes
100 grams Walnuts, coarsely chopped
1 cup Sugar
½ cup Boiling water
1 teaspoon Grated lemon peel
1 teaspoon Cinnamon
100 grams Margarine

Source: Jewish cooking class taught by Bilha Widman Cook the noodles in salted water until tender. Drain and place in a bowl, then add the eggs, raisins, walnuts, ½ cup of the sugar, lemon peel, and cinnamon.

Prepare sugar syrup with the other ½ cup of sugar: Put the sugar into a small pot over medium heat. Without stirring it, let the sugar melt, until it's brown. Immediately pour the boiling water over it, and mix well.

Add half of the sugar syrup to the noodle mixture, and mix well.

Grease a casserole pan with 50 grams of the margarine. Pour the noodle mixture into the pan. Pour the rest of the sugar syrup over the noodles.

Dot the top of the noodles with the other 50 grams of the margarine, cut into small pieces.

Cover the pan with tin foil. Bake at 180 degrees Centigrade for an hour, then take off the foil and bake for 15 more minutes.

Let cool for 10-15 minutes, then cut into pieces and eat.

Posted to JEWISH-FOOD digest V96 #61 Date: 24 Oct 96 11:58:15 EDT

From: Karen Snyder <100130.1562@...>

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