Matzo Pudding or Kugel
This version of matzo pudding or kugel is always on our Seder table. It is sweet without being dessert-like and goes really well with chicken or brisket.
Ingredients
- 3 sheets matzo, broken into about 1/8 size pieces
- 3/4 cup raisins, soaked in about 1/4 cup warm orange or apple juice
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon grate lemon rind
- 3 eggs
- 2 apples, peeled, cored, and cut into thin half-slices
- 1-2 tablespoons butter or margarine (for dotting on top of casserole)
Instructions
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Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
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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.
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Soak the matzo pieces 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.
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Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
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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.
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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.
Recipe Notes
I've found the easiest way to prepare the apples is to peel them, cut them into quarters, then slice each one thinly and cut the slices into thirds.
If you are concerned about them turning brown, sprinkle a bit of lemon juice on the apple pieces.