Passover Matzoh Pudding is a traditional Jewish recipe for a classic fruit dessert bound with egg and matzoh breads that's typically served during Passover. The full recipe is presented here and I hope you enjoy this classic British version of: Passover Matzoh Pudding.
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This is a classic fruit pudding made with matzoh bread and is typically served at Passover, but it makes an excellent dessert any time of year.
Ingredients:
10 matzoh breads
4 eggs, separated
1 tsp salt
300g caster (superfine) sugar
1 tsp ground cinnamon
140g seedless raisins
180ml sweet white or rosé wine
4 apples, grated
freshly-grated zest of 1 lemon
juice of 1 lemon
100g butter, melted
100g nuts (if desired), chopped
Method:
Combine the raisins and wine in a pan, bring to a simmer and cook for 5 minutes. Take off the heat and set aside to cool as you prepare the remaining ingredients.
Soak the matzoh breads in water for about 4 minutes then squeeze dry and crumble into a large mixing bowl. Add the beaten egg yolks, raisins (and soaking wine) along with the grated apples. Now stir in the lemon zest, lemon juice and melted butter before adding the sugar and cinnamon. Blend thoroughly then mix in the chopped nuts (if using).
Beat the egg whites in a clean and dry bowl until very stiff then gently fold into the batter mix (do not stir, or you will knock the whites out of the mix) then turn into a cake tin (a 25cm diameter tube pan is ideal) lined with greaseproof (waxed) paper. Transfer to an oven pre-heated to 180°C an bake for about 60 minutes, or until coloured golden and springy to the touch.
