Make the pashka first. Heat the milk and half the sugar in a pan, bring to the boil and remove from the heat. Whisk the remaining sugar, the egg yolks and the vanilla together and whisk the milk into this, mixing well. Return the mixture to the pan and stir continuously with a spoon over a moderate heat until the mix is thick enough to coat the spoon. Be careful not to overcook or it will curdle. When the consistency is right, pour it into a large bowl, add the raisins and currants and leave to cool to room temperature.
In a mixing bowl, beat together the cottage cheese, cream cheese and butter for a minute, then stir in the cooled custard and the nuts. Line a colander or individual moulds (with drainage holes) with calico or J-cloth and fill with the mixture. Fold the cloth over the top, place the moulds on a plate and leave in the fridge for at least 12 hours to drain and set.
For the biscuits,
© 1997 Peter Gordon. All rights reserved.