Source: "Recipes for Passover" by A.M. Buffalo with Ellen Goldstein

Yield: 6 - 8 servings

• 10 matzoh
• 4 eggs, separated
• 1 tsp. salt
• 1 1/2 C. superfine sugar
• 1 tsp. cinnamon
• 1 C. raisins
• 3/4 C. wine (sweet or rose')
• 4 apples
• 1 lemon rind and juice
• 1/2 stick melted butter or margarine
• 1/2 to 1 C. nuts, if desired

Simmer raisins in wine for 5 minutes. Let stand while mixing rest of pudding. Separate 4 eggs. Beat egg whites with 1/2 C. sugar and set aside.

Soak matzohs for 3-5 minutes, squeeze dry and place in large mixing bowl. Add beaten egg yolks, raisins and wine. Shred 4 apples into mixture. Add lemon juice and rind and 1/2 stick melted butter or margarine. Add sugar and cinnamon (mixed together). Add nuts, if desired.

Fold mixture into egg whites, gently blending. Bake at 375 degrees in a 10- inch tube pan for 1 hour.