This collection of recipes has been garnered over many years by family and friends and essentially constitutes a partial Dudziński gastronomic heritage. They include some tried and tested adaptations of such staples of Polish cuisine as Barszcz, Bigos, Chłodnik and Gołąbki – palce lizać i wodą popijać (which loosely translates as “finger-licking, lip-smacking good!”).

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BABKA

INGREDIENTS

200 ml warm milk

2 level tblsp dried yeast (the one you need to reconstitute)

1 tsp sugar

6 ozs melted butter

1 lb strong plain flour (+ ½-tsp baking powder)

3 whole eggs

8 ozs sugar

Vanilla

Grated rind of 1 orange

Handful sultanas

METHOD

Grease and line a 9” loose-bottomed tin with greaseproof paper.

Dissolve the yeast and sugar in warm milk, and when foaming add to the sieved flour.

Add the eggs, sugar, vanilla, orange rind and beat well.

When smooth, add some sultanas.

Pour into the tin, cover with a plastic bag and leave for 20 minutes.

Put in a warm oven at 60°C for 20 minutes, then increase heat to 180°C.

Bake for about 45 minutes or until golden.

Cool slightly before putting on a cooling tray.

Cover with rum icing (icing sugar mixed with rum).

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