This dessert is based on a traditional recipe bought out
from Bohemia to Puhoi (NZ) in the 1860s. It was originally made with curds.

Base:

Some of the old people used a scone base but I prefer the following:

4 oz butter
1 egg
1 tsp B.P.
3 Tbsp sugar
1 1/2 cups flour
Pinch salt
Optional: 1 dsp milk

Cream butter and sugar. Add egg, mix and then add dry ingredients. Roll or press into a greased shallow tin. DonĚt forget to press the mixture up the sides of the tin to form a lip. Do not cook yet.

Filling:

1 rounded dsp cornflour
2 eggs
1/2 cup sugar
About 1Tbsp currants
2 * 8 oz cartons plain cottage cheese
2 tsp melted butter

Beat sugar and eggs and then add all the other ingredients and mix together. Pour into the uncooked base. Preheat oven to 400 deg C but turn down oven to 325 deg C when you put the Kochen in. When about three quarters cooked, take out of the oven and put a few dabs of jam here and there and also a few dabs of thick cream. Put back into oven to finish cooking and to set the jam and the cream. Best eaten when cold and preferably next day.