1lb blue corn tortilla chips or ordinary
3 tbsp chopped pickled jalapenos,
according to taste
12 black olives, sliced
2 cups grated Cheddar cheese
Preheat the oven to 180C / 350F / Gas 4.
Grease a shallow baking dish. Cook the noodles in a large saucepan of
boiling water until just tender. Drain well. Beat the cottage cheese,
cream cheese and sugar together in a bowl. Add the eggs, one at a time,
and stir in the soured cream. Stir in the vanilla essence, cinnamon,
nutmeg and lemon rind. Fold the noodles into the cheese mixture. Spoon
into the prepared baking dish and level the surface. Melt the butter in
a frying pan. Add the almonds and fry for about 1 minute. Remove from
the heat. Stir in the breadcrumbs, mixing well. Sprinkle the mixture
over the pudding. Bake for 30-40 minutes or until the mixture is set.
Serve hot, dusted with a little icing sugar.
A traditional Jewish recipe, Spicy Noodle
Pudding has a warm aromatic flavor and makes a delicious dessert.