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Title: KUTIA (CHRISTMAS PUDDING)
Categories: Polish, Desserts
Yield: 8 servings
200 g Wheat grain (7 1/4 oz)
200 g Poppy seeds
200 ml Honey (7/16 pint)
100 g Walnuts, chopped (3.5 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
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