Fruit Kugel (Pudding)

When the kugel bakes, most of the fruit sinks to the bottom. When it comes out of the oven, it gets painted with melted apricot preserves and another layer of fruit is added to the top. If you’d like to make it ahead, freeze it before topping with jam and the extra fruit. Do that step after it’s thawed and before it’s reheated.

This fruity kugel made with mato meal, dried fruit, orange juice, cinnamon and apricot preserves is a delicious addition to a meal or enjoyed as dessert.

INGREDIENTS

9 large eggs

2 cups cool water

6 ½ oz. / 180 grams matzo meal (1 ½ cups)

2 tsp. ground cinnamon

½ tsp. salt

12 oz. / 340 grams granulated sugar (1 ½ cups)

⅔ cup oil

2 cups orange juice

3 cups dried fruit, divided (I use equal parts raisins, prunes cut in quarters and apricots cut in half)

¾ cup apricot preserves

DIRECTIONS

Preheat your oven to 350ºF / 205°C.

In a large mixing bowl, whisk the eggs together with the water and matzo meal. Let it sit for 15 minutes (the matzo meal will absorb a lot of the liquid.

Directions at pamelareiss.com

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