CookEat Recipe
Hungarian Sweet Noodle Pudding with Lemon Sauce
Egg-bound fine noodles and raisins baked in a butter pastry shell and served with a light lemon sauce.
Method
Steps
Step 1
For the proposed sweet crust, rub cold butter into flour, sugar and salt to coarse crumbs. Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes. Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 2
Whisk water, sugar, lemon juice and cornstarch in a small pan; simmer until clear and spoon-coating, then remove from heat and whisk in butter. Serve warm alongside the pudding.
Step 3
Boil fine noodles in salted water until tender, drain thoroughly and cool until warm rather than hot.
Step 4
Mix noodles with yolks, raisins, 90 g sugar, cinnamon and lemon zest. Beat whites to stiff peaks and fold through. Fill chilled pastry shell and drizzle with melted butter.
Step 5
Bake at 180 °C for 35–45 minutes until pastry golden and filling set through. Rest 15 minutes; serve slices hot with warm proposed lemon sauce on the side.
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