Best 3 English Matzoh Pudding Recipes

Matzo pudding, a traditional Jewish dish often served during Passover, is a delightful blend of flavors and textures. This versatile dish can be sweet or savory, and it's a great way to use up leftover matzo. Our collection of matzo pudding recipes offers a variety of options to satisfy every taste. From classic matzo pudding with raisins and cinnamon to savory variations with vegetables and cheese, there's a recipe here for everyone. Whether you're looking for a simple side dish or a hearty main course, our matzo pudding recipes are sure to please. So gather your ingredients, preheat your oven, and let's get started on creating a delicious and memorable matzo pudding!

Check out the recipes below so you can choose the best recipe for yourself!

MATZO PUDDING OR KUGEL

Matzo Pudding or Kugel image

This version of matzo pudding or kugel is always on our Seder table. It is sweet without being dessert-like and goes really well with chicken or brisket.

Provided by Laura

Number Of Ingredients 8

Ingredients

3 sheets matzo, broken into about 1/8 size pieces
3/4 cup raisins, soaked in about 1/4 cup warm orange or apple juice
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon grate lemon rind
3 eggs
2 apples, peeled, cored, and cut into thin half-slices
1-2 tablespoons butter or margarine (for dotting on top of casserole)

Steps:

Preheat the oven to 350 degrees. Grease a small (casserole with butter or margarine and set aside.
Warm the juice (I microwave 30 seconds on high) in the small bowl. Add the raisins and set aside. (To add extra color, I often mix yellow and dark raisins.) The raisins soak up some of the juice and get plumper and soft. After that happens, drain the excess juice.
Soak the matzo pieces in the bowl with a few cups of water for a few minutes until just soft, but not disintegrated. Drain well, pressing the matzohs with your hand so most of the water drains out.
Add the sugar and cinnamon, grated lemon peel, and eggs. Mix well, but not too roughly. The matzo may break up more and the resulting mixture has matzoh pieces of varying sizes.
Add the apple pieces and raisins and mix again, gently incorporating the fruit. I haven't specified the type of apples because I make this with all types, often mixed. Use whatever type you prefer, or follow my lead and use an assortment.
Pour the mixture into the casserole and dot with butter or margarine. Bake for 35-45 minutes until the top of the casserole is browned and crisp. (If the top isn't browning, turn the heat up during the last 5 minutes or so to 375 degrees.) Serve hot.

ENGLISH MATZOH PUDDING

english matzoh pudding image

Make and share this english matzoh pudding recipe from Food.com.

Provided by chia2160

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons melted margarine
1/2 cup ground almonds
5 whole matzohs
1/2 cup apple juice
3 eggs, beaten
1/2 cup sugar
1/2 cup raisins
1/2 cup diced dried apricot
1 cup whole almond
1/2 cup sliced almonds
1/2 teaspoon cinnamon
2 tablespoons orange juice
1/2 cup margarine, melted

Steps:

preheat oven to 350.
grease an 8x8 baking dish and sprinkle with ground almonds.
crumble matzoh in a large bowl.
add apple juice, eggs, and remaining ingredients, mix well.
pour into baking dish, bake for 40-50 minutes until firm and brown.

SWEET MATZO AND COTTAGE-CHEESE PUDDING

Sweet Matzo and Cottage-Cheese Pudding image

Categories Egg Nut Brunch Dessert Bake Passover Raisin Pecan Spring Kosher Cottage Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free

Yield Serves 6

Number Of Ingredients 9

Ingredients

3 (6-inch-square) matzos
1 pound cottage cheese
3 large eggs
7 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup pecans, chopped (2 ounces)
1/3 cup raisins
1/2 stick (1/4 cup) unsalted butter, melted
Accompaniment: sour cream (optional)

Steps:

Preheat oven to 325°F.
Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack.
Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon, pecans, and raisins.
Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar.
Bake pudding in middle of oven until golden, puffed, and set, about 1 hour. Cut into squares and serve warm.

Tips:

Use fresh matzo. Stale matzo will not absorb the liquid as well and will result in a dry pudding.
Soak the matzo in milk or water for at least 30 minutes. This will soften the matzo and make it easier to work with.
Use a variety of fillings. Matzo pudding can be made with a variety of fillings, such as fruits, nuts, chocolate, and spices. Be creative and experiment with different flavors.
Bake the pudding until it is set in the center. This will take about 30-45 minutes.

Conclusion:

Matzo pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up leftover matzo and is a perfect dish for Passover or any other holiday.

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