INGREDIENTS

INSTRUCTIONS

TOPPING
PUDDING
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.

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