LOKSHEN PUDDING
You've probably savored Lokshen pudding at family gatherings, but do you know its rich history? This comforting dish is more than just noodles and custard. It's a testament to our ancestors' ingenuity and resourcefulness.
Ingredients
- 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
Instructions
- Preheat the oven to 170ºC/150°C Fan/325ºF.
- 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.
- 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.
Notes
For vegetarians make sure that the cottage cheese is suitable for vegetarians.
MAKE AHEAD / STORE:
The pudding can be assembled a day ahead and stored, covered, in the fridge until ready to bake. Bake following the recipe instructions, allowing an extra 10 minutes baking time if cooking from chilled and checking that the lokshen is piping hot all of the way through before serving. Leftovers will keep, covered, in the fridge for up to 3 days. Eat cold.
The pudding can be assembled a day ahead and stored, covered, in the fridge until ready to bake. Bake following the recipe instructions, allowing an extra 10 minutes baking time if cooking from chilled and checking that the lokshen is piping hot all of the way through before serving. Leftovers will keep, covered, in the fridge for up to 3 days. Eat cold.