I love to eat pashka on cold nights with stewed fruit or a simple biscuit, or both. The caramelised peaches are a wonderful accompaniment. The pashka can be made in one large mould or in several smaller ones. Small terracotta plant pots with a hole in the bottom look good and, as you will find, the hole is needed to allow liquid to drain from the dessert. The biscuits are based on a type I used to eat a lot of as a child. The original recipe is from the Edmonds Cookbook – that essential reference in all New Zealand kitchens.