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Kutia (Polish 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 (3.5 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

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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