This deliciously filling pudding is an ideal dessert to serve on a cold winter’s day when the family feels really hungry.
3 oz. plus
1 teaspoon butter
8 oz. fine egg noodles, cooked and drained
2 oz. sugar
3 egg yolks
3 fl. oz. orange juice
6 oz. sultanas or seedless raisins
22 oz. chopped almonds
3 oz. chopped candied peel
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3 egg whites, stiffly beaten
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). With the teaspoon of butter, grease a large baking dish. Place the noodles in the baking dish and set aside.
In a medium-sized mixing bowl, cream the remaining butter and sugar together with a wooden spoon until the mixture is pale and fluffy. Beat in the egg yolks, one at a time. Carefully stir in the orange juice. Add the sultanas or seedless raisins, almonds, candied peel, ginger and cinnamon, and stir gently to mix the ingredients. With a metal spoon, carefully fold in the egg whites, until they are just combined.
Spoon the mixture into the baking dish and carefully mix it into the noodles. Place the dish in the oven and bake for 30 minutes or until the pudding has set and is lightly browned.
Serve at once.