HAPPY EASTER!

With Easter upon us Paska comes to mind. Many dishes are synonymous with Easter but this is the one I try very hard not to forget and Al is a huge fan so it is a must do for me. Paska has its origins in Russia and is traditionally made in a flowerpot to resemble the Turkish hat or captured Turk’s head, as it is known. This recipe came to me a very long time ago from my great old friend, Annie, when I lived in London. We cooked together often, swapped many recipes and talked food until we were blue in the face. Every year I make Paska and think of her, our cooking and our laughing. Other recipes call for eggs but I think this is nicer and gets top points for ease.

Serves: 6-8

Ingredients:

500g fresh cream cheese or ricotta from the deli counter
125g butter
155g caster sugar
300ml sour cream
185g slivered almonds
125g mixed peel, chopped
375g raisins

Method:

Cream the butter and sugar together until pale and fluffy. Rub cheese through a nylon sieve and blend with the butter and sugar. Add sour cream and almonds. Beat well to combine. Add mixed peel, nuts and raisins – stir them through gently but thoroughly.

Line a mould or a flowerpot with a clean chux or j-cloth or muslin big enough to overlap the sides. Fill the pot with the mixture then bring the excess cloth over to cover the top. Weigh down with a saucer and a heavy tin or two and leave in the fridge for at least 24 hours - up to a week is fine. Invert pudding onto a serving plate and remove cloth. This pudding is very rich so serve small portions and keep the rest for later.