| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Vermicelli-type lochen/pasta |
| 1/2 |
pk |
Parve margarine (in the U.K. we use Tomar) |
| 1 |
|
Egg |
| 1 |
c |
Sugar |
| 2 |
ts |
Vanilla essence |
| 1 |
|
Apple (grated) |
|
|
Handful of sultanas |
INSTRUCTIONS
to make : cook the pasta as directed on packet (probably add to boiling
water and cook for three mins) - chuck it in a bowl and add the Tomar which
will then melt obviously. Add the beaten egg and sugar and flavourings and
stir it all. Add the sultanas and stir. Bake in medium oven for about half
an hour until crispy on top, but still deliciously soft underneath. To
really make this into a fattening dessert, add a sponge topping and/or
golden syrup when cooked. Enjoy!
Posted to JEWISH-FOOD digest V96 #093
From: "Hilary Mildiner" <HILARY@jcare.org>
Date: Wed, 4 Dec 1996 10:53:06 +0000
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