Title: Kutia (Christmas Pudding)
Categories: Poland Dessert
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	car	e: 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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