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Kutia (polish Christmas Pudding)


  • 200 grams wheat grain (7 1/4 oz)
  • 200 grams poppy seeds
  • 200 milliliters honey (7/16 pint)
  • 100 grams walnuts, chopped (3.5 oz)
  • 100 grams almonds, chopped
  • 50 grams currants (1.8 oz)
  • 4 figs
  • 4 dates
  • 1/2 vanilla pod
  • 1 ts grated lemon peel
  • 70 milliliters rum (1/8 pint)
  • 2 tb cream
  • 10 almonds, whole


Servings: 8. 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.

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