This is my late Grandmother's recipe for traditional Jewish Lockshen Pudding (also known as Kugle, the Yiddish word for 'pudding'). Most sweet versions are made with cream cheese or they are savoy made with chicken and wide egg noodles rather than fine egg vermicelli. Mama's is made with just baked, sweet spiced noodles. <br /> <br />This can be made ahead and baked when needed, made ahead and reheated in the oven or baked ahead and kept warm in an oven on a low heat.

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