Well, not my mother. Elizabeth Bard’s mother
I’m pretty sure that noodle pudding was not in my mother’s repertoire. I wish it had been, though.
Just like EB says in Lunch in Paris, it’s like a sweet lasagna: raisins, egg noodles, and ricotta with sour cream.
And fold in some egg whites. Thank God for my KitchenAid stand mixer. Even back in the day when I would spend 90 minutes on the treadmill I wasn’t fit enough to whip egg whites by hand.
As suggested, lattice-shaped dusting of cinnamon.
I’m obviously quite impressed with my own handiwork.
EB recommends serving this with roast chicken. I also whipped up some green beans tossed with walnuts and cranberries, and a little olive oil, of course. My new favorite way with green beans.
Eat Well and Savor.