Sweet Fruit Kugel has been part of the Passover dinner table for as long as I can remember. My mother always served it with the meal, but my sister Lisa (z’l) loved to save it for the end and enjoy it for dessert. (I’ve even seen certain family members warming a piece late at night and indulging with some added ice cream.)

My recipe is based on my mom’s. In addition to making it for us, for almost 40 years she baked these for the customers of our kosher catering company.

Hot out of the oven, the kugel (or pudding) is quite soft and can be scooped out of the pan and served with a spoon. If you chill it first, you can cut it into pieces and reheat to serve. We’ve always made this with a mixture of raisins, prunes and dried apricots, but you can use other dried fruits if you prefer.

When the kugel bakes, most of the fruit sinks to the bottom. When it comes out of the oven, it gets painted with melted apricot preserves and another layer of fruit is added to the top. If you’d like to make it ahead, freeze it before topping with jam and the extra fruit. Do that step after it’s thawed and before it’s reheated.

Fruit Kugel (Pudding)

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This fruity kugel made with mato meal, dried fruit, orange juice, cinnamon and apricot preserves is a delicious addition to a meal or enjoyed as dessert.

Ingredients

• 9 large eggs
• 2 cups cool water
• 6 1/2 oz. / 180 grams matzo meal (1 1/2 cups)
• 2 tsp. ground cinnamon
• 1/2 tsp. salt
• 12 oz. / 340 grams granulated sugar (1 1/2 cups)
• 2/3 cup oil
• 2 cups orange juice
• 3 cups dried fruit, divided (I use equal parts raisins, prunes cut in quarters and apricots cut in half)
• 3/4 cup apricot preserves
  

Directions

1. Preheat your oven to 350ºF / 205°C.
2. In a large mixing bowl, whisk the eggs together with the water and matzo meal. Let it sit for 15 minutes (the matzo meal will absorb a lot of the liquid.
3. Add the cinnamon, salt, sugar, oil, and orange juice and whisk everything together, making sure there are no lumps.
4. Brush or spray a baking dish (3 quart) with oil. Carefully pour the batter into the pan. Sprinkle half of the dried fruit evenly over the kugel.
5. Place in the oven and bake for one hour and 15 minutes or until the top is golden brown and firm to the touch.
6. If you are going to serve this right away, heat the apricot preserves in a small pot or microwave safe dish. Brush the top of the kugel with the preserves, then pour the rest of the preserves over the remaining dried fruit. Use a spoon to mix the preserves through the fruit, then top the kugel evenly with the fruit.
7. If you want to freeze the kugel, cool it completely, wrap well and freeze. When you’re ready to serve, thaw completely, top with the preserves and fruit and heat in a 350ºF / 175°C oven until warmed through.