f
Traditional Lokshen Pudding
Lockshen pudding, is probably one of my earliest cooking experiences, standing with my Grandma (paternal) in her small kitchen, where she would painstakingly make the lokshen noodles by hand, before adding them to her chicken soup and making a lokshen pudding.
Nowadays we can purchase Lockshen in packets, you can even purchase gluten free lokshen, there are almost as many recipes, as types of noodles out there, however this is my tried and tested recipe, that has been requested by Barbra Paskin, one of the other contributors to this website; Barabra I hope this evokes as many comforting memories for you as it does for me.
Ingredients – excuse the old-fashioned measurements, but this is Grandma ‘s original recipe.
16 oz of Lokshen noodles, you can choose fine, medium, broad, or gluten free, personally I use fine noodles!
4.oz Tomor melted
4 oz sugar, I prefer to use brown granulated sugar for its flavour.
3-4 free range eggs depending on their size.
1 teaspoon vanilla essence
1 teaspoon cinnamon
1 teaspoon mixed spice
¼ teaspoon ground nutmeg
4 oz dried fruit, sultanas or raisins soaked in water for 20 minutes to wash and plump them up, then drained and patted dry.
2 pints water.
½ teaspoon salt.
Method
Put on the water to boil add the salt, put the noodles on to cook till they are soft this depends on the width of the noodle (so check the packet) then drain thoroughly.
Preheat the oven to 350 degrees, 177 C or gas mark 4.
Grease a 9” baking dish with the wrapping of tomar. Beat the eggs, with the spices, sugar, vanilla and melted Tomor. Mix the noodles with the egg mixture then add the drained dried fruit, mixing everything so it is well distributed.
Place in a greased 9” baking tray, or Pyrex dish cook in the centre of the oven for around 1 hour and 20 minutes.
Serve warm with a glass of lemon tea for a taste of tradition!