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Apple matzah pudding recipe

Apple matzah pudding recipe


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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Apple pudding

This is a really straightforward traditional parev recipe that includes the classic ingredients of matzah and cinnamon. The apple juice and egg mixture ensures the pudding is light and fluffy.


Greater London, England, UK

10 people made this

IngredientsServes: 8

  • 6 large matzahs
  • 100g melted margarine
  • 100g raisins
  • 4 apples – peeled, cored and roughly chopped
  • 5 eggs
  • 450ml apple juice
  • 3 tablespoons cinnamon
  • 200g sugar
  • sliced strawberries and icing sugar to garnish

MethodPrep:25min ›Cook:40min ›Ready in:1hr5min

  1. Pre-heat the oven to 180 C / gas mark 4.
  2. Break the matzahs into bite size pieces. Soak in water until soft.
  3. Drain and squeeze dry.
  4. Beat the eggs with the sugar. Add the apple juice, margarine and cinnamon.
  5. Stir in the apples, raisins and matzah.
  6. Pour into a large ovenware dish 35 cm/ 14 in x 23cm/ 9 in.
  7. Bake for 40 minutes or until set.

Serving tip

Dust the plate with icing sugar and garnish with sliced strawberries.

Cook's note

Make this pudding in advance and keep refrigerated for 2 days. Any variety of matzah will produce a great dessert; even the chocolate kind, should you to sweeten it a little more! Try making individual puddings in ramekins for a change – these will only take 25 minutes to bake.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

My family thought it was wonderful. I enjoyed making it and now they want me to make another for Friday.-13 Apr 2017

Followed the directions exactly and it was like a big mush. Far too much cinnamon and the whole thing didn't 'set'-11 Apr 2017


Here Are Three Creative Ways with Matzo

When it comes to matzo, the unleavened flatbread essential to Jewish cooking during Passover, there’s so much more that one can make beyond matzo ball soup. To illustrate how versatile matzo really is, we wanted to share with you three inspired recipes, from an easy pizza to an indulgent snack to a familiar dessert, that can be enjoyed during Passover and beyond.


Apple Sponge Pudding

A delicious, filling, fruit pudding that the whole family will enjoy. The most popular apple variety used for cooking in Britain is the Bramley, which is juicy, firm and creamy and has a lovely sharp flavour. However, any firm variety of cooking apple can equally be used for this recipe.

The Bramley variety was first introduced by Mary Ann Brailsford from Southwell in Nottinghamshire. She planted an apple pip in the garden of her cottage as a young girl in 1809, which grew into a large tree that still stands to this day. The cottage was sold to Matthew Bramley, a local butcher, in 1846. The local people loved the apples so much he eventually agreed to the sale of cuttings from the tree to a local nurseryman, who then named the variety after him.


Directions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lightly oil a 9”x13” baking pan.
  2. Place the raisins in a bowl. Heat the orange juice and honey in a small saucepan until the honey has melted. Stir to blend the liquids completely and pour over the raisins. Let soak for at least 30 minutes.
  3. Place the apples on the baking sheet. Sprinkle with 2 tablespoons of the sugar and toss to coat all the pieces. Roast for about 15 minutes, tossing the pieces once or twice, or until they are tender. Remove from the oven and set aside.
  4. Turn the oven heat to 350 degrees. Cook and drain the noodles and put them in a large bowl.
  5. In an electric mixer, beat the cream cheese and butter until thoroughly blended and softened. Beat in the remaining sugar until well blended. Add the sour cream and blend thoroughly. Add the eggs one at a time, beating after each addition.
  6. Stir in the apples, raisins (including liquid) and cinnamon.
  7. Pour the mixture into the noodles and mix to coat them completely. Spoon the mixture into the prepared baking pan.
  8. In a bowl, mix the oats, flour, brown sugar and salt. Add the butter and work it into the flour mixture until it resembles coarse crumbs.
  9. Sprinkle the oat mixture over the noodle mixture. Bake for 45-50 minutes or until lightly browned and crispy on top.

Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)


Why eat farfel kugel on Passover?

Probably the most popular style of kugel is one made with egg noodles and lots of cottage and cream cheese and other sweet additions. Regular noodles are not allowed under the dietary guidelines of Passover. In addition the milk products, if keeping kosher, do not mix with the meat course of a traditional seder meal. So matzo farfel kugel – either a sweet version or a savory one is ideal for Passover.

A potato kugel is a great option as well. Potato kugel, while not as traditional for Passover, is perfect for the dietary rules of the holiday – using potatoes, matzo meal, eggs and various other vegetable and spice flavorings.


Recipe Summary

  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 ½ cups matzo meal
  • ½ cup potato starch
  • 1 teaspoon ground cinnamon
  • 8 large apples - peeled, cored and sliced
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Preheat oven to 350 degrees F (175 degrees C and grease a 9x13 inch glass baking dish.

Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.

In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.

Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.


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Encore: Try This Apple-Matzoh Pudding Cake For Passover

I first posted this recipe two years ago, and it proved to be a hit, both with readers who saw the recipe on this blog, and with diners in Palo Alto who actually got a taste. I’m making it again for our dinner next Monday, as a way of celebrating the Passover holiday. In place of flour, this recipe uses matzohs, the unleavened bread traditional to Passover, ground into a meal. If you decide to try this is recipe I think there’s a pretty good chance you’ll find matzohs for sale at your local supermarket this week. And whether you celebrate Easter or Passover or neither, I wish you a great weekend. Recipe, after the jump.

APPLE-MATZOH PUDDING CAKE

Make this for a crowd as it easily serves 8-10. Use a 10-inch pie dish and begin by preheating your oven to 375º F.

Apple layer:

3 1/2 cups apples, cored and cut into 1/2-inch dice (3 medium apples)

2 tablespoons maple syrup

Combine all the above ingredients in sauce pan, bring just to a boil, then reduce heat to a slow simmer and simmer 15-20 minutes or until the apples are tender, but not mushy. While the apples are cooking, get together the matzo layer.

For the pudding-cake layer:

Measure all these ingredients into a large mixing bowl:

1 3/4 cup matzo meal or about five matzos ground up to a meal in your food processor

1 cup lightly toasted walnuts or almonds, chopped

3/4 cup raisins, rinsed to plump up

1/4 cup light vegetable oil

4 teaspoons cinnamon and 1 teaspoon nutmeg

2 cups rice or soy or almond milk

Stir all the above ingredients together well to combine. Oil a 10-inch pie plate and pour the apple layer in first and spread evenly. Pour the matzo layer on top of the apples and smooth and press down. Cover with foil and bake in a 375º F oven for 40 minutes. Reduce oven heat to 350º F, remove foil and bake another 15-20 minutes or until golden brown on the top. Allow to cool a bit before serving. Serve with your favorite whipped or frozen topping, or make the vegan topping in the recipe below.

RICH TOFU-COCONUT CREAM

14 ounce package firm tofu, thoroughly drained

1 cup plus 2 tablespoons coconut cream (thick part of coconut milk)

3 tablespoons maple syrup, or to taste

4 teaspoons vanilla extract

1. Combine everything in a food processor or blender and blend until very smooth and creamy.

2. It’s best to make this ahead of time and allow it to chill for at least 3-4 hours so it can firm up and the flavors meld.


The Classic Apple Pudding

I looked around at a few recipes and as usual some are much more fussy and complicated than others. In my opinion, Eve’s Pudding really is a recipe to keep as simple as possible. It is just slices of apples underneath, and a sponge mixture on the top. Some recipes recommend stewing the apples to a pulp before putting the sponge recipes on top, but personally I like it when the apples have a little bite to them, so like with Apple Crumble, I would put the apples in raw and cook them with the sponge.


Ellen’s Delicious Passover Pineapple Kugel

I adapted this recipe from a recipe I got from my friend Ellen Wachstein. Ellen is an amazing person and a wonderful friend! I have so many memories of the happy times my family spent over the years with Ellen, her husband Bobby, and her three great children, Toby, Steven, and Alexa. My favorite memories are of the many days our two families spent together at the Phillips Avenue Beach Pavilion in Deal, New Jersey, or of the many times our two families just hung out together at their house or our house. Anyway, my family was lucky to be invited over to the Wachstein’s for a Passover Seder one year. Bobby Wachstein does a fabulous job of leading the Seder! Of course, I was very into the food. One of the dishes Ellen made for the Seder was her Passover pineapple kugel. I loved it. I got the recipe and I make it every year for Passover. Whenever I am invited to anyone’s home for a Seder, I always bring this dish, and it gets rave reviews. I know if you make this pineapple kugel for Passover once, it will become a favorite of yours, too!

  • 3/4 cup (1 1/2 sticks) Fleischmann’s unsalted margarine (use unsalted margarine to make this dish pareve, otherwise you can use salted margarine or butter) (used margarine for Passover 2014)(used butter Passover 2015)
  • 1/2 teaspoon salt (you only need salt if you are using unsalted butter or margarine)
  • scant 2/3 cup granulated sugar
  • 2- 20 ounce cans crushed pineapple in natural juice, strained but not dry at all (you will not be using the juice)
  • 6 extra large eggs, mixed in a small bowl (switch to 7 ex. lg. next time– to give a little more liquid)
  • 4 cups of dry matza farfel (used whole canister April 2014) This year, I used 14 oz. of matza that I broke into pieces myself when I couldn’t find farfel)
  • 2 teaspoons cinnamon, plus extra for sprinkling on top (also sprinkled cinn. and sugar on top April 2014) I used 2 1/2 teaspoons 2015 and sprinkled top too

to make the kugel:

Preheat oven to 350 degrees. Put the margarine into a 9 x 13 baking dish, rectangular or oval, and place in the oven. When it is melted take out the pan, swirl the margarine around in the pan to make sure that the sides and bottom are well greased. Pour the melted margarine into a large mixing bowl and set aside.

Place a colander in the sink. Put the whole canister (14 oz.) of matza farfel in the colander. Run warm water over the matza farfel. When the matza farfel starts to soften, turn the water off. The pieces of farfel should be soft, but not mushy. This is the tricky part. Because if you have let too much water soak into the matza farfel, it will turn into one glob of mush, and you will have to throw it away and start all over. Hold the colander with both hands and shake the excess water out, the way you would if you were draining pasta. Dump the matza farfel into the large mixing bowl with the melted margarine. Mix the farfel gently with the melted margarine using a rubber spatula. Pour the sugar and the drained pineapple into the mixing bowl and mix gently with the rubber spatula. Pour the beaten eggs in, and mix gently to incorporate well. Add the cinnamon, and mix in.

Pour into prepared pan. Sprinkle the top with additional cinnamon. The cinnamon on the top is what is going to make the kugel look pretty, so be generous. Bake about 60 – 65 minutes until kugel is browned on the sides and the bottom. Serve.

Hint #1: You can bake this in advance, then cut up into 24 pieces, place in heavy duty aluminum foil, and then heat up later either in the microwave (If you are heating this up in the microwave, take it out of the aluminum foil, and place it on a microwave safe plate).

Hint #2: I like to bake this in a clear glass baking dish so I can see if the sides and the bottom are browning. If you bake this in a ceramic baking dish, it will be harder for you to know if the kugel is done.


Watch the video: The Best Matzo Recipes (May 2022).