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Lokshen Pudding

by . Featured in FEAST
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Introduction

Some people might not be convinced by the idea of a pasta pudding: but just remember how fabulously comforting rice pudding is and try not to be alarmed. You must try it. There's no one I've made it for so far who hasn't loved it.

The recipe comes from Ellen Fishman in San Francisco - I demanded it - and is her Grandma Judy's. In keeping with the spirit of things, I have kept the vast quantities. Besides, I love it cold and so do my children, wrapped up to take to school for their break. But I know in my heart than even half-quantities make more than enough - and I mean more than enough - for six. Either way, this is the ultimate carb-feast. If you do want to go for the relatively streamlined approach, halve the ingredients and cook in a 25cm / approx. 10 in square tin about 5cm / 2 in deep, and check after 45-50 minutes.

For US cup measures, use the toggle at the top of the ingredients list.

Some people might not be convinced by the idea of a pasta pudding: but just remember how fabulously comforting rice pudding is and try not to be alarmed. You must try it. There's no one I've made it for so far who hasn't loved it.

The recipe comes from Ellen Fishman in San Francisco - I demanded it - and is her Grandma Judy's. In keeping with the spirit of things, I have kept the vast quantities. Besides, I love it cold and so do my children, wrapped up to take to school for their break. But I know in my heart than even half-quantities make more than enough - and I mean more than enough - for six. Either way, this is the ultimate carb-feast. If you do want to go for the relatively streamlined approach, halve the ingredients and cook in a 25cm / approx. 10 in square tin about 5cm / 2 in deep, and check after 45-50 minutes.

For US cup measures, use the toggle at the top of the ingredients list.

Lokshen Pudding
Photo by James Merrell

Ingredients

Yields: 6-8 slabs

Metric Cups
  • 500 grams fine noodles (vermicelli or angels' hair pasta)
  • 200 grams melted unsalted butter
  • 8 large eggs
  • 400 grams caster sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 1 kilogram cottage cheese
  • 1 pound fine noodles (vermicelli or angels' hair pasta)
  • 1 cup melted unsalted butter
  • 8 large eggs
  • 2 cups superfine sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 4 cups cottage cheese

Method

  1. Preheat the oven to 170ºC/150°C Fan/325ºF.
  2. Cook the noodles and set aside. I try and get the proper lokshen for this, which are shorter strands of very, very fine noodles. Melt the butter and let it cool slightly. Beat the eggs.
  3. Combine the warm or cooled, but not hot, melted butter with the sugar, vanilla, eggs, salt and cottage cheese. Add the noodles and mix well. Put in a pan of approximately 23 x 32cm (3½ litre capacity) / 9 x 13 inches (14 cup capacity) and bake for 1 hour to 1 hour and 10 minutes until the top is just golden where the buttery threads of pasta have caught in the heat.
  1. Preheat the oven to 170ºC/150°C Fan/325ºF.
  2. Cook the noodles and set aside. I try and get the proper lokshen for this, which are shorter strands of very, very fine noodles. Melt the butter and let it cool slightly. Beat the eggs.
  3. Combine the warm or cooled, but not hot, melted butter with the sugar, vanilla, eggs, salt and cottage cheese. Add the noodles and mix well. Put in a pan of approximately 23 x 32cm (3½ litre capacity) / 9 x 13 inches (14 cup capacity) and bake for 1 hour to 1 hour and 10 minutes until the top is just golden where the buttery threads of pasta have caught in the heat.

Additional Information

For vegetarians make sure that the cottage cheese is suitable for vegetarians.

For vegetarians make sure that the cottage cheese is suitable for vegetarians.

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