Plain matzoh has few redeeming characteristics. Whether you spell it matzoh, matzo or matzah, the stuff is dry (it would be better named “edible cardboard”), tasteless (no salt), and hard to digest. On the other hand, you can easily turn it into a marvelously easy and addictive casserole that is the Passover equivalent of noodle pudding. So before you decide to eat only a small piece and throw the rest of the box away, try this matzoh pudding.
There are two ways to cook matzoh: either break/grind it up (matzoh meal, as in matzoh balls or Passover rolls) or soak it in water to soften the texture and then combine it with eggs. This recipe goes the latter route. The basic softened matzoh cooked with egg would work well for a savory pudding with leeks or onions and parsley. I’ll have to try that version someday. But first, I better make a huge batch of this matzoh pudding or my kids won’t think it’s Passover.
This recipe can easily be doubled or tripled. Just keep in mind that the casserole in which you make it should be large and low enough to keep the mixture relatively thin, or it won’t cook all the way through. I like the matzohs to keep their shape. If you prefer them to disintegrate and to have a more even consistency, soak them for longer to soften them further and mix them more vigorously to break them up.
We eat this as a side dish at the Passover seder. It would be a great brunch food too, or as a snack. Leftover matzoh pudding is delicious cold or re-heated in a toaster oven.
Servings - 4-6 Cost - $4 per casserole/$.67 -$1 per serving
- 3 matzohs
- 2 or more apples, peeled and cut into thin slices that you then cut in half
- ¼ cup sugar
- ¼ teaspoon cinnamon
- ½ teaspoon of grated lemon rind
- ¾ cup raisins soaked in about ¼ cup of warm juice (orange or apple)
- 3 eggs
- 1-2 tablespoons of butter or margarine (to grease the casserole and dot on top)
- Medium-large bowl
- Small microwave-safe bowl
- Cutting board
- Vegetable/fruit peeler
- Measuring spoons
- Measuring cups
- Large fork
- 8 inch square oven-proof casserole dish
- Grease a casserole with butter or margarine.
- Preheat the oven to 350 degrees.
- Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
- Prepare the apples. I've found the easiest way is to peel them, cut them into quarters, then slice each one thinly and cut the slices into thirds.
- Break each matzoh "sheet" into large pieces (quarters or sixths works) and soak them in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated.
- Drain well, pressing the matzohs with your hand so most of the water drains out.
- Add the sugar and cinnamon, grated lemon peel, and eggs.
- Mix well, but not too roughly. The matzoh will break up more and the resulting mixture has matzoh pieces of varying sizes.
- Add the apple pieces and raisins and mix again, gently incorporating the fruit. I haven’t specified the type of apples because I make this with all types, often mixed. Use whatever type you prefer, or follow my lead and use an assortment.
- Pour the mixture into the casserole and dot with butter or margarine.
- Bake for 35-45 minutes until the top of the casserole is browned and crisp. (If the top isn't browning, turn the heat up during the last 5 minutes or so to 375 degrees.) Serve hot.