Matzo Pudding and Rum Sauce - Passover Cookery
Traditional Jewish Recipes for Pesach and All Year Round
Sep 27, 2008
Passover is a week-long Jewish festival with numerous dietary restrictions but the one thing eaten by all Jews is matzo, (also spelled matzoh, matza or matsa).
On its own it has little to recommend it. Basically, it is produced by mixing wheat flour and water into a dough which is then thinly rolled and baked to make a cracker. However, this almost tasteless cracker, when combined with other ingredients, can be used to create delicious Passover deserts such as Matzo Pudding. This is a good way to use up left over matzo when Passover has ended or at any time during the year.
Matzo - Basic Ingredient for Savoury and Sweet Dishes
Matzo and matzo meal, created when matzo is ground up, are the basic ingredients for many Passover recipes, both savoury and sweet, such as Coconut Pyramids, Cinnamon Balls, or Passover Sponge Cake, known as Plava. Recipes for Matzo Pudding will vary from house to house and from country to country.
Ingredients for the Pudding:
- 5 Matzos
- 10 oz dried mixed fruit - raisins, currants, sultanas or dried apricots, are all suitable. Apricots should be quartered and soaked in hot water for twenty minutes before adding to the mixture.
- 5 oz brown sugar - keep 1 oz separate
- 4 tablespoons matzo meal
- 4 oz vegetarian margarine
- 2 teaspoons cinnamon
- 3 eggs
- Optional: two large cooking apples - finely grated
Method for the Pudding:
- Preheat the oven to 180 degrees C/350 degrees F/Gas Mark 4
- Break up the matzos into small pieces
- Soak in cold water until soft
- Drain off as much water as possible
- Gently melt the margarine and add to matzo
- Beat the eggs and add to the matzo
- Stir in the dried fruit or finely grated cooking apples (or a mixture of both is also good)
- Add 4 oz sugar and cinnamon
- Stir in the matzo meal
- Pour the mixture into a greased baking tin
- Sprinkle 1 oz sugar over the top
- Bake for approximately one hour.
Ingredients for the Rum Sauce:
- Yolks of 3 eggs
- 6 oz water
- 1 oz brown sugar
- 1 small wineglass of white or dark rum
- Half a lemon
- Water for heating
Method for the Rum Sauce:
- Beat the eggs and sugar together
- Add the water, juice of the lemon, and the rum
- Put one pint of water in a sauce pan and heat
- Stand a basin in the hot water to create a double boiler
- Put the mixed ingredients into the basin, heat gently, and stir continuously until the mixture thickens. Do not let the mixture come to the boil.
The matzo pudding can be served hot or cold and is especially delicious when accompanied by the rum sauce.
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