Blueberry Lokshen Kugel
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You can make this in a large pudding dish or, for a sophisticated alternative, in individual ramekins. Grease and line the ramekin base with a baking parchment circle and reduce the cooking time to about 20 minutes. Turn out to serve.
Serves: 8-10 people
INGREDIENTS
250g thick lokshen noodles
500g cream cheese
50g raisins
2 tbsp brandy
100g blueberries
5 eggs, beaten
1-2 tbsp ground cinnamon
200g sugar
250ml sour cream
2 tbsp melted butter
For the topping: 1 tsp cinnamon and a dusting of icing sugar
Method
Heat the oven to 180°C.
Soak the raisins in the brandy for 10 minutes.
Cook the noodles according to the packet instructions. Drain. Stir in the cream cheese, raisins and brandy, blueberries, eggs, cinnamon, sugar and sour cream.
Grease a large casserole dish about 32 cm x 24cm with melted butter and add the remaining melted butter to the noodle mixture. Pour the noodle mixture in to the dish.
Bake 45 minutes or until set. Add topping and serve.
www.jewishcooking.com
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