INGREDIENTS

INSTRUCTIONS

I found this one at
http://www.globalgourmet.com/food/ilc/1298/noodle.html. It sounds  rich
and decadent! Please note that vanilla can be substituted for  rum in
the recipe. I have not tried this recipe yet.  For Topping: In small
bowl, combine flour, oats, brown sugar, and  cinnamon. Stir thoroughly,
breaking up any lumps of brown sugar with  back of spoon. All at once,
add melted butter. Stir until well-mixed.  Set aside at room
temperature until needed.  For Pudding: Adjust rack to center of oven;
preheat oven to 350  degrees F. Butter a 2.4 liter or 2-1/2 quart
shallow non-metal baking  dish. Set aside. In 3 quart pot, bring about
2 1/2 quarts lightly  salted water to a rapid boil.  Pick over raisins,
discarding any stems or dried leaves. Combine  raisins and chocolate
chips in small bowl and set aside.  Add noodles to rapidly boiling
salted water. Stir well; bring back to  boil and boil just until tender
(it takes about 8 minutes with the  noodles I use). Meanwhile, in large
bowl, combine eggs, sugar, and  orange rind. With large spoon, beat
until well-mixed. Add ricotta and  sour cream and beat until
incorporated. Stir in rum. Mixture may have  a few small lumps--OK.
When noodles are just tender, drain well. Run under cold water for a
few seconds until noodles are warm but not hot; you should be able to
hold your hand in them comfortably (if they're cooler than that, it's
OK). Drain very thoroughly, then add to ricotta-sour cream mixture.
Stir well to coat noodles, then stir in raisins and chocolate chips
until evenly distributed.  Turn into prepared dish, spreading as evenly
as possible and  re-distributing any large concentrations of raisins or
chocolate  chips. Now, pick up a handful of the Topping, and crumble it
finely  over the top of the Pudding. Repeat with remaining Topping
until it  is all used; the pudding should be covered with an even layer
of  Topping. With palm of hand, very gently push down just slightly on
Topping. Place Pudding in preheated oven. Bake about 40 minutes; the
edges of the Pudding should be bubbling slightly, and the sides will
be a light golden brown. Remove to cooling rack; cool till warm  before
serving. Refrigerate any leftovers.  *Notes: The amount of rum used is
minimal, but you can omit it if you  like; just substitute one
tablespoon of vanilla extract. You need a  2.4 liter (about 2-1/2
quart) heatproof glass or other non-metal  baking dish for this; the
dish should be shallow, rather than tall.  Please do not serve this
just out of the oven, as it is much easier  to slice and tastes far
better when warm, not hot. I let it cool  30-40 minutes at room
temperature before serving. You can also serve  this cold; it will keep
in the refrigerator for a couple of days, if  wrapped airtight, and
it's fun for a midnight snack.  Recipe by: Global Gourmet.  Posted to
JEWISH-FOOD digest by Joyce Rosenfield  <dogsmom@cinci.infi.net> on Dec
22, 1998, converted by MM_Buster  v2.0l.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 427
Calories From Fat: 202
Total Fat: 23.6g
Cholesterol: 51.4mg
Sodium: 114.5mg
Potassium: 326.7mg
Carbohydrates: 46.7g
Fiber: 2.4g
Sugar: 20.9g
Protein: 10.6g