Passover matzo pudding
by Sarah Alcock
The Jewish festival of Passover, which begins next Monday, celebrates the freeing of the Israelite slaves from the ancient Egyptians.
Jewish communities celebrate Passover by eating unleavened bread, or matzo, as the Torah says the Hebrews left Egypt so quickly that there was no time for their baked bread to rise.
We made this really easy matzo pudding yesterday from The Jewish Princess: Feasts & Festivals With Family And Friends by Georgie Tarn and Tracey Fine (Quadrille, £12.99). It's a delicious cross between bread and butter pudding and fruitcake.
Will you be celebrating Passover? Tell us what you like to cook in the comments box below.
Grandma's matzo pudding
- 7 large matzos
- 200g caster sugar
- 4 medium eggs, beaten
- 120g non-dairy margarine, melted
- 60g ground almonds
- 150ml Kiddush wine (or red grape juice)
- 1 cooking apple, peeled and grated
- 140g sultanas
- 100g walnuts, roughly chopped
- 2 tbsp cocoa
- 1 tbsp cinnamon
- FOR THE TOPPING:
- 2 tbsp caster sugar
- a handful of walnut pieces
- Preheat the oven to 150°C, fan 130°C, gas 2. Grease a 22cm square 5cm-deep ovenproof dish.
- Break the matzos into bite-sized pieces, put them in a colander and sprinkle with water, to soften. Squeeze out any excess water.
- Mix the matzo pieces in a large bowl with all other ingredients.
- Tip the mixture into the prepared dish, mix the topping ingredients together, then sprinkle them over the pudding.
- Bake for 45 minutes. Serve warm.
This tastes great, hot or cold.