Noodle Kugle


Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

In my family, we like to have warm noodle pudding with roast chicken, but it is also great cold on its own the next day.



  • 250 g (9 oz) dried egg noodles
  • 6 eggs, beaten
  • 45 ml ( fl oz) sunflower oil
  • 325 g (11½ oz) rhubarb compote
  • 100 g ( oz) light brown sugar (or 95 g/ oz sugar + 1 teaspoon molasses)
  • 70 g ( oz) raisins
  • 3 teaspoons ground cinnamon
  • ½ teaspoon salt


  • 150 g ( oz) granny smith apple, diced
  • 3 teaspoons raw (demerara) sugar


The Noodles

Preheat the oven to 180°C (350°F/Gas 4). Cook the noodles in boiling salted water according to the packet directions until they’re al dente. Drain.

The Base and Cooking

Combine all of the base ingredients together, including the drained noodles, and transfer the mixture to a large baking dish lined with baking paper. Spread the diced apple over the noodles and sprinkle the sugar over the top. Cover with foil and bake for about 45 minutes. Remove the sheet of foil 10 minutes before the end of cooking.