How about a traditional pudding to break the Fast? You can’t beat Betty’s lockshen pudding recipe, with its easy method, and delicious hot or cold.
Over to Betty:
It was Mummy’s recipe and I am now the only one in the family making lockshen pudding. Need I say more!!
When I go to the family in Nottingham, two puddings accompany me. When I go to cousins in St Albans one pudding.I even made one in exchange for some magnet links put on four pieces of my jewellery!
Ingredients
225gms cooked broad lockshen (I use tagliatelle)
115gms margarine (shmultz!)
3 beaten eggs
115gms sugar
115gms raisins
2 teaspoons cinnamon
Method
Add all ingredients together and tip into a well greased 8” x 8” x 2” tin.
Put into 180C oven and cook for 45 minutes. Leave longer if necessary.
Tips
Serve hot or cold as a dessert, or nosh when feeling like it.
This freezes very well.
Recipe submitted by Betty H. Burge
Wimshul Cooks 
I can definately voich for this Lokshen Pudding – as a grateful receipient – it is delicious
Thanks for this – lucky you!
Cousin Betty…..please convert these measurements so I can make this recipe in the U.S…..it sounds delicious!!!!
Here are US equivalents:
2 1/2 c noodles (I’m guessing you measure when dry and then cook them–I hope that’s right, Betty?)
1/2 c (1/4 lb, 1 stick) margarine
3 eggs (fortunately an egg is an egg)
1/2 c plus 1 T sugar
3/4 c raisins
2t cinnamon (spoons are also very nearly the same)
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