This is a very reliable, quick and easy recipe. We make it almost every week.
(Since we have an "instant hot" dispenser, this is easliy made, using an 8 cup measuring bowl. Total messy items include this bowl, a fork, a small other bowl, the bundt pan, a teaspoon measure, and a quarter cup measure.)
Preheat oven to 350 degrees F.
- 4.5 cups boiling water (can be from the "instant hot" or kumkum)
- 0.5 cup white sugar
- 4 oz. margarine (1 stick)
- 1 teaspoon freshly ground black pepper
- 2 teaspoons salt
- 0.25 cups brown sugar
Stir well. While this mixture cools, grease the pan.
You can use a bundt or cake pan. I have successfully used a "Viennese Swirl" 12-inch diameter round pan, but the texture is best with the bundt pan. I like to put a larger pan underneath the bundt pan, (or, sometimes, a sheet of heavy foil around the outside) to catch any potential drips.
Place 12-16 oz. egg noodles in the greased pan. (I like medium width.)
In a small bowl, beat 4 to 5 eggs with a fork.
Temper the mixed eggs by putting a small amount of the cooled mixture in the bowl and mixing with the fork.
Pour the eggs over the noodles in the pan.
Pour the mixture over the eggy noodles in the pan. If there are exposed noodles, add a bit more water to cover them.
This is a picture of the eggy-liquid mixture on top of the uncooked noodles in the greased pan.
Bake at 350 degrees F for an hour and a half.
(Can be served warm, cold or room temperature.)
(Note: I'm looking for the photo of the completed kugel, hoping to update this post with it when it is located!)