Just to remind you of my Happy Easter favourite from last year but with very good reason. Pashka is just too delicious not to make. Don't be confused by the spelling - it could be: paskha, pashka or paska - but always pronounced pahs-kak. This dish is a classic from Russia and is traditionally decorated with nuts and sweets to form the letters XB which stands for 'Christ is risen'.
500g fresh cream cheese or ricotta from the deli counter
155g caster sugar
300ml sour cream
185g slivered almonds
125g mixed peel, chopped
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 tin or two and leave in the fridge for at least 24 hours but up to a week is fine.