Matzah Kugel Pudding recipe for Pesach
If you’re Jewish I think I know what you’re thinking. “Oh yeah thanks Emma. Today is the last day of Pesach. Great timing for a Matzah Kugel Pudding!” and I get it. This recipe would have been a whole lot more helpful if it had gone out last week when Pesach – the Jewish passover started. But I hadn’t perfected it then and I don’t want to share anything with you that isn’t just right. Also I had so many downloads this year on the first two days of Pesach for the cinnamon balls biscuits and almond macaroons that I know you’ll love this recipe next year anyway!
This is a basic matzabrai recipe – matzahbrai is an eggy breakfast we eat during Pesach. I love it and eat it all year round for lunch. The key to this recipe is to keep the egg soft and moist. The Matzah Kugel Pudding can become dry and therefore really stodgy really quickly so if there’s a bit of movement when it’s time to take the Kugel out of the oven that’s just fine.
I added a whole load of almond flakes to this recipe as I’m a bit addicted to them at the moment and lets face it this is the perfect time of year to fill up on almonds – basically all the cakes made at Peseach use almonds in one form or another. Almonds make it really tasty. I also add a drizzle of honey on the whole pudding when it comes out of the oven. If you eat it then it tastes divine but if you come back to it the next day and nuke it in the microwave the honey just seeps in. Deelish!
You can 🖨 this recipe off here
You can of course make this pudding anytime of year but during Pesach when food gets a little bit limited it’s a real treat. Definitely one to make every year along with the cinnamon balls and almond macaroons. I feel a new family tradition coming along!
I love these cinnamon balls. They really remind me of Pesach from my childhood along with the Macaroons from yesterday’s post. We could never leave them alone and with four kids in the house my poor mum could never bake them quickly enough!
They are a quick and easy to make, not to mention very tasty biscuit that are really soft inside and are totally moreish. I use the recipe from The New Complete International Jewish Cookbook, By Evelyn Rose. It’s a fail safe recipe. It’s also a great one to do with kids.
(makes around 20)
2 egg whites (at room temperature)
125g caster sugar
225g ground almonds
1 level tbsp of cinnamon
How to make Cinnamon Balls for Passover
Line a baking tray with grease proof paper and heat your oven to 160°C, Gas mark 3.
Whisk the egg whites. I use a hand-held electric whisk as they are super speedy and effortless to use and clean.
Whisk until you have stiff white peaks.
Evelyn Rose says in her book that you know when your egg whites are perfect when you lift out your whisk and the peak doesn’t flop to the side but stays upright.
Add all the rest of the ingredients.
Use a spatula or metal spoon to mix the ingredients together. Avoid using a wooden spoon as it will bash all the air out of your egg whites and you want them nice and fluffy.
Now for the fun bit. Make your hands wet. I tried doing this part with dry hands and it just makes a big, mushy goo on your hands! Half fill a mixing bowl with water for speed and convenience. With a wet palm roll around 20 balls and place them on your baking sheet. They don’t spread too much when baked so you can fit quite a few on a tray. Pop them in the oven for 18 minutes.
Remove the tray from the oven. Place the icing sugar in a bowl and while the cinnamon balls are still warm roll them around until coated all over. Then leave to cool completely. You can add a second coating of icing sugar but I never feel the need.
Just look how moist and cinnamony these are! Tim came home from work just as I was finishing up, popped one in his mouth and said “Lush!” Nice compliment I think.