Lockshen pudding

A traditional favourite gets a healthy upgrade

  • place PRE 15 minutes
  • place COOK 45 minutes
  • place SERVES 4 - 6
  • printicon
  • Method:

  • Preheat the oven to 200°C/180°C fan.

  • Cook the vermicelli noodles in your wide pot according to the packet instructions. Rinse under cold water and drain.

  • In a bowl, whisk the eggs with the sugar, cinnamon, orange zest and a pinch of salt. Mix in the sultanas, carrot, apple, melted butter and cooked noodles. It’s easiest to use your hands to distribute all the ingredients evenly.

  • Butter the base and sides of your wide pot.

  • Pour in the lockshen mixture and gently even out with a fork. Bake in the centre of the oven, uncovered, for 40–45 minutes until golden and crisp. Allow to cool for a few minutes before serving with double cream.

    Adapted from: Foolproof Vegetarian One-Pot (Quadrille)


Serves 4–6
Prep: 15 mins
Cook: 45 mins

200g vermicelli noodles, broken up slightly
3 eggs
100g caster sugar
1 tsp ground cinnamon
Zest of 1 orange
125g sultanas
1 carrot, peeled and coarsely grated
1 apple, coarsely grated (no need to peel)
50g unsalted butter, melted, plus a little extra for greasing
Sea salt
Double cream, to serve

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