Skill level

Average: 3.2 (12 votes)


  • 300 g wide egg noodles, cooked, drained, refreshed
  • 30 g unsalted butter
  • 500 g (2½ cups) cottage cheese
  • 110 g (½ cup) caster sugar
  • 2 eggs
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • icing sugar, to dust


Cherry sauce

  • 670 g jar morello cherries
  • 110 g (½ cup) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 2 tbsp arrowroot (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need a 1.5 L loaf pan for this recipe.

Preheat oven to 180°C. Grease and line base and sides of a 1.5 L loaf pan.

Place noodles in a large mixing bowl. Process butter, cottage cheese, caster sugar, eggs, cinnamon and vanilla in a food processor until smooth. Pour over noodles, stirring to combine so noodles are completely coated. Pour into prepared loaf pan and bake for 45 minutes or until set. Cool completely.

Meanwhile, to make cherry sauce, drain cherries, reserving juice. Place reserved cherry juice, sugar and vanilla bean and seeds in a saucepan over medium heat, stirring to dissolve sugar. Return cherries to pan. Dissolve arrowroot in a small jug with 2 tbsp warm cherry juice, then add to pan and cook, stirring, for 6 minutes or until thickened. Remove from heat and cool slightly.

Cut kugel into thick slices, pour over cherry sauce and serve dusted with icing sugar.



• Arrowroot is a starch that is used as a thickening agent, mainly for desserts. It is available from select supermarkets.


Photography Chris Chen