4 tbsp butter, plus extra for greasing
6 ounces robbon egg noodles
1/2 cup cream cheese
1 cup cottage cheese
1/2 cup superfine sugar
2 eggs, lightly beaten
1/2 cup sour cream
1 tsp vanilla extract
Pinch of ground cinnamon
1 tsp grated lemon rind
1/4 cup slivered almonds
3/8 cup dry white breadcrumbs
sugar, for dusting
Procedures : Grease an ovenproof dish with butter. Bring a large pan of water to a boil, add the noodles and cook until almost tender. Drain and set aside.
Beat together the cream cheese, cottage cheese, and sugar in a mixing bowl. Beat in the eggs, a little at a time. Stir in the sour cream, vanilla extract, cinnamon, and lemon rind, and fold in the noodles. Transfer the mixture to the prepared dish and smooth the surface.
Melt the butter in a skillet, add the almonds and fry, stirring for about 1 1/2 minutes, until lightly colored. Remove the skillet from the heat and stir the breadcrumbs into the almonds.
Sprinkle the almond and breadcrumb mixture over the pudding and bake in a preheated oven at 350 F for about 40 minutes, until just set. Dust with a little confectioners sugar and serve immediately.
Variation: Although not authentic, you could add 3 tbsp raisins with the lemon rind, if desired.