Kugel is a traditional Jewish dessert, a type of batter pudding made from noodles, or flour or gram to which a variety of good and nourishing ingredients are added. This particular kugel is especially popular during Passover when matzo meal is used instead of flour. Flour may be substituted, however, if you prefer.
1 teaspoon vegetable fat
4 eggs, separated
1 oz. sugar
1 teaspoon grated lemon rind
½ teaspoon ground mixed spice or allspice
2 oz. matzo meal
2 large cooking apples, peeled, cored and grated
2 oz. sultanas or raisins
2 oz. slivered almonds
Preheat the oven to moderate 350CF (Gas Mark 4, 180°C). With the teaspoon of vegetable fat lightly grease a medium-sized baking dish. Set the dish aside.
In a large mixing bowl, beat the egg yolks and sugar together with a wooden spoon until the mixture is light and fluffy.
Beat in the lemon rind and mixed spice or allspice. Add the matzo meal, a little at a time, beating until the mixture is smooth.
With a metal spoon, carefully fold the apples, sultanas or raisins and slivered almonds into the matzo batter.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, fold the egg whites into the matzo and fruit batter.
Pour the mixture into the prepared baking dish. Place the dish in the oven and bake for 45 minutes, or until a skewer inserted into the middle of the kugel comes out clean.
Remove the kugel from the oven and serve warm or cold.