Mum's English Matzo Pudding
From Master Chefs Cook Kosher, by Judy Zeidler

Note: Matzo goes Cordon Bleu! For Passover, matzo replaces the usual noodles in this dessert kugel.


2 tablespoons unsalted margarine, melted, for baking dish
1/2 cup ground almonds, for baking dish
4 1/2 whole matzos
1/2 cup apple juice
3 eggs, lightly beaten
1/2 cup sugar
1/2 cup golden raisins
1/2 cup diced dried apricots
1 cup whole unblanched almonds
1/2 cup sliced almonds
1/2 teaspoon ground cinnamon
1 tablespoon fresh orange juice
8 tablespoons (1 stick) unsalted margarine, melted


Preheat the oven to 350F (175C). Generously grease an 8-inch square baking dish and dust with ground almonds.

Coarsely crumble the matzo in a large bowl and add the apple juice and beaten eggs. Add the sugar, raisins, apricots, whole and sliced almonds, cinnamon, orange juice, and margarine and mix well. Pour into the baking dish. Bake for 40 to 50 minutes, or until firm and golden brown.

Yield: Serves 8 (pareve)

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