Recipe - Lochen Pudding

1 pack Vermicellitype lochen/pasta
One half pack Parve margarine (in the U.K.
we use Tomar)
1 Egg
1 cup Sugar
2 teaspoon Vanilla essence
1 Apple (grated)
Handful of sultanas

to make : cook the pasta as directed on packet (probably add to boiling
water and cook for three mins) chuck it in a bowl and add the Tomar which
will then melt obviously. Add the beaten egg and sugar and flavourings and
stir it all. Add the sultanas and stir. Bake in medium oven for about half
an hour until crispy on top, but still deliciously soft underneath. To
really make this into a fattening dessert, add a sponge topping and/or
golden syrup when cooked. Enjoy!

Posted to JEWISHFOOD digest V96 #093

From: "Hilary Mildiner" HILARY@jcare.org

Date: Wed, 4 Dec 1996 10:53:06 +0000