Pashka

Vegetarian, Dairy

Serves 6-8

This is an assembly job of store cupboard ingredients- good for Pesach with a bought cake too. I use a pudding basin but a clean lined clay flower pot works well too. Originally there was no cake in this but I like it this way – chocolate cake is good for an interesting effect.

200ml/7fl oz cream
200g/7oz Greek(thick) yoghurt or curd cheese
85g/3oz gluten free sponge cake or even bread*, crumbled
85g/3oz flaked almonds
55g/2oz sultanas
55g/2oz cranberries, glace cherries & citrus peel
85g/3oz icing sugar, sifted
1 orange, zest and juice
Another orange for segments
2 tbps honey mixed with
110g/4oz peaches or apricots or.... in syrup

Toast the almond by tossing them in a dry frying pan for a minute or two. In a large bowl whip the cream till light but firm, add the Greek yoghurt, almonds, sultanas, icing sugar, cranberries or cherries and orange juice and zest, then crumble in the cake. Stir well.

Line a smaller bowl with cling film. Empty the contents of the large bowl into the smaller bowl and pat down until smooth. Place this in the refrigerator, ideally overnight or for at least 4 hours

Tip the cold Pashka onto a plate and decorate with the orange or peach segments. Mix the honey with an equal amount of hot water and pour over – or if using tinned peaches use the syrup. That’s it.

* if you use bread, you may wish to add 1 tbsp of sugar plus half a tsp of vanilla essence

Pashka (flower pot pudding)