Kulaga

Method

Toast the rye flour in a large heavy-bottomed pot over medium heat for 8-10 minutes, stirring constantly until it becomes deep brown and fragrant. Pour the water into the flour whilst stirring to avoid lumps, then add the chopped dried pears and plums. Bring to a simmer and cook gently for 45 minutes, stirring occasionally, until the fruit softens and the mixture thickens to a porridge-like consistency. Stir in the honey and salt, adjusting sweetness to taste. Continue cooking for another 5 minutes until fully combined. Serve warm or at room temperature in bowls, as a traditional Belarusian peasant pudding.