Kutia (Christmas pudding)

Servings: 8

200 g Wheat grain (7 1/4 oz)

200 g Poppy seeds

200 ml Honey (7/16 pint)

100 g Walnuts, chopped (3 1/2 oz)

100 g Almonds, chopped

50 g Currants (1.8 oz)

4 Figs

4 Dates

1/2 Vanilla pod

1 ts Grated lemon peel

70 ml Rum (1/8 pint)

2 tb Cream

10 Almonds, whole

(Keep care: preparation 6 hours !!)

Wash the wheat grain, leave to soak in cold water for 6 hours. Drain, then

pour 2 l of boiling water over the wheat, cover and cook over a low heat

for 3 hours. The grains should be soft but not mushy. Strain the cooked

wheat and leave to cool.

Wash the poppy-seeds thoroughly in cold water, scald with boiling water

and drain. Pour boiling water over them, bring to a boil, remove from the

heat and leave to stand in a warm place for 3 hours. Drain and mince.

Soak the currants in rum or cognac. Cut the figs and dates into thin

strips. Crush vanilla pod in a mortar.

Pour the poppy-seeds into a mixing bowl, add cream, honey, vanilla and lemon peel. Grind for 15 minutes, then add the wheat, crushed walnuts and almonds, currants, figs and dates. Mix well and transfer to a glass bowl.

Decorate with whole almonds and chill.

(From: Polish cooking, Warszawa 1993, ISBN 83-85477-34-9)

Posted by Rene Gagnaux