You can have Gillian's Lokshen Kugel using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients of Gillian's Lokshen Kugel
You need 400 g of dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen).
You need 2 of medium eggs, beaten.
Prepare 3 tablespoons of ground cinnamon.
You need 4 teaspoons of ground ginger.
You need 200 g of raisins.
Prepare 1 of x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks.
Prepare 3 of Bramley apples, peeled and coarsely grated.
You need 175 g of seedless raspberry jam.
Prepare of Juice and finely grated zest of 1 lemon.
Prepare 125 g of margarine, plus extra to coat the inside of the baking dish.
It’s 3 tablespoons of granulated sugar, plus extra to sprinkle on top.
Gillian's Lokshen Kugel step by step
Preheat your oven to 180°C / 350°F / gas mark 4..
Boil the lokshen or noodles until just al dente, strain and rinse with cold water..
Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined..
Add the rest of the ingredients and mix well..
Grease a baking dish, pour in the lokshen mixture and smooth the top..
Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours..
Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky..
Take the lokshen kugel out of the oven, sprinkle with a tablespoon of sugar and, as Gillian pointed out in the recipe she sent me, all that’s left to do is: ‘Eat the bloody thing!’. Leftovers can be successfully frozen and reheated..
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