broad noodles, broken
1Cook noodles in salted water until tender; drain (not too dry as moist noodle will make the pudding more tender).
2Beat egg yolks; beat in oil, sugar,and salt. Fold into the noodles.
3Combine fruits and nuts with spices; mix well;fold into noodles.
4Beat egg whites stiff but not dry; fold in. Pour into a well-greased 1 1/2 quart casserole. Bake at 350 for 45 minutes or until top is browned.