Mum’s lokshen kugel with apple

My tried-and-tested family recipe for a delicious traditional lokshen kugel – sweet, spicy, studded with dried fruits, and with a wonderful apple filling.

Lokshen kugel, sometimes known as lokshen pudding, is an extremely traditional Ashkenazi Jewish food, and it appeared on my family’s Shabbat table almost every week when I was a child. It’s a sweet dessert made with noodles – lokshen in Yiddish – and it can also contain dried fruit, spice, and even a creamy custard in its dairy incarnation.

Childhood memories

Almost every Friday of my childhood I would watch my Mum as she made the lokshen kugel. Melting the margarine, mixing in the sugar, fruit and egg, then measuring out some cooked lokshen from a batch which was destined both for the kugel, and for the chicken soup. 

Mum would carefully spread half the lokshen pudding mixture into the dish, add a layer of stewed apple, then spoon the rest of the lokshen on the top. Into the oven it went, and ready in time for Friday night dinner. If we were lucky we’d be allowed to have a scoop on the plate with our main course!

My tried-and-tested family recipe for a delicious traditional lokshen kugel - sweet, spicy, studded with dried fruits, and with a wonderful apple filling.

From generation to generation…

A while ago I decided to treat my daughter Kipper to the delights of a lokshen kugel, so I phoned my Mum for advice.

I just want to make a small one, just one egg, how much lokshen should I use?  I asked.

“Oh, I don’t know,” said Mum. “Maybe 2 or 3 ounces?”

Er, OK. How much sugar?

“A couple of ounces? I’m really not sure,” said Mum.

We carried on like this until she finally said, “You know I just use the lokshen pudding recipe from Evelyn Rose, don’t you…?”


All my life I’d never seen her refer to a recipe for lokshen kugel! She measured and mixed, week in, week out, TO HER OWN SPECIAL RECIPE! Learning that it had come out of a book, albeit one I treasure myself, was DEVASTATING.

“The fruit in the middle though, that’s me,” said Mum. “I don’t know anyone else who does that.”

Which was, I suppose, some consolation.

lokshen pudding

Tried and trusted

So, I duly pulled my trusty Evelyn Rose from the bookshelf and looked up the lokshen kugel recipe. There it was. I didn’t make it exactly like she says, and I suspect my Mum didn’t really follow the recipe too closely either. I used less sugar, more dried fruit, more spice, and my Mum’s layer of delicious apple in the middle. The lokshen pudding turned out just as I remembered!

Makes one parve lokshen kugel. Serves 4.

My tried-and-tested family recipe for a delicious traditional lokshen kugel - sweet, spicy, studded with dried fruits, and with a wonderful apple filling.

Mum's lokshen kugel

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Classic lokshen kugel with apple

Course Dessert
Cuisine European, jewish, Vegetarian
Keyword apple, lokshen, pasta
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Helen


  • 2 bramley apples (approx 500g)
  • 130 g fine lokshen or vermicelli noodles (4.5 oz)
  • 25 g margarine (1 generous tbsp)
  • 50 g caster sugar (1/4 cup)
  • 50 g dried fruit - I used a mix of raisins, sultanas & dried cranberries (1/3 cup)
  • 1/4-1/2 tsp mixed spice (Apple pie spice or pumpkin pie spice in the USA)
  • 1 egg


  • Peel and core the apples. Cut into pieces and place in a microwavable bowl. Cover and cook on high for 4-5 minutes until they have 'fallen' into mush. (Alternatively, cook in a saucepan on the stove.)
  • Cook the lokshen in boiling water according to the packet directions. Drain well.
  • Preheat the oven to 180C (350F).
    Melt the margarine and allow to cool slightly (I usually put the bowl in the oven as it warms up).
  •  Mix in the sugar, dried fruit and spice. Add the egg and mix well, then mix in the lokshen and stir to thoroughly combine.
  • Put half the lokshen mixture in the bottom of a baking dish and spread it out. Spoon the apples on top and spread into an even layer. Finally, add the remaining lokshen and cover the apple layer.
  • Bake at 180C (350F) for 45minutes or until cooked through and golden on top. Allow to cool slightly before serving.


per serving: approx 234 calories, 7g fat, 2g protein, 45g carbs

If you like noodle kugels, you might also enjoy this sweet cheese and blueberry lokshen kugel, or Ariel Kahn’s Yerushalmi kugel.

My tried-and-tested family recipe for a delicious traditional lokshen kugel - sweet, spicy, studded with dried fruits, and with a wonderful apple filling.

I’m dedicating this easy lokshen pudding recipe to Jewish food historian Rabbi Gil Marks, author of (among other things) the fabulous book Olive Trees and Honey, which is an encyclopaedic collection of Jewish vegetarian recipes from around the world. It was one of the first books that really demonstrated to me the vast variety of Jewish food that exists outside my own familiar Ashekenazi tradition.  

I learned recently that he is suffering from cancer, and this month’s Kosher Connection link-up is in his honour. The theme is for ‘get well’ recipes, and since this kugel is one of my most favourite comfort foods, it seemed appropriate. I hope you will also wish him Refuah Shelaimah – a speedy recovery.

PS If you’re looking for seasonal gift inspiration for your foodie friends and family, check out my gift guide.


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  2. I use broad lokshen as my mother did, nothing weighed, everything just thrown in a bowl and put in oven till really crispy on top
    Cinnamon was used inside and on top.
    Mum was of Polish descent and .sometimes other fruit was used even prunes, depending what was in the house. With eight children we used to fight over the crispy top,so mum made it in a wide dish to get the maximum top

  3. Many thanks for this great recipe. Was reminded that my mum used to make lokshen pudding, when I was still in short trousers (a very long time ago), when I saw a programme on the BBC with Edwina Curries cousin made it with apple. My German wife was sceptical when I said I would cook it, but finished every last scrap!
    Job well done!
    Steve Lyons

  4. Made this for dessert last Shabbat and it was delicious – one of the best I had tasted. as we had guests I doubled and quantities which worked really well. I made it in advance and it froze and reheated perfectly.

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