Summary

Ingredients

• 500 ml milk, low in fat
• 500 g poppy seeds, (blue poppy seeds)
• 4 tablespoon honey or sugar (more or less to taste)
• 1 tablespoon vanilla powder or vanilla pod
• 1 pinch (s) salt
• 1 tablespoon rice or rice pudding
• 2 tablespoon rum, (more or less to taste)
• 2 egg (s), possibly
• 200 g nuts or almonds, round, possibly

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Instructions

1. Put on the milk, preferably in a coated saucepan.
2. Grind the blue poppy in portions, it is best in the coffee grinder. Do not grind too long, otherwise the poppy seeds will get hot and bitter. Pour each directly into the milk.
3. Then grind the sugar, salt together with the vanilla pod in short pieces, finally the rice pudding (side effect: the coffee grinder becomes clean and tasteless again).
4. Bring to the boil briefly while stirring, allow to swell on the switched-off plate.
5. Stir in rum when the mixture is only lukewarm. Can also be replaced with suitable juice or coffee.
6. For cakes and muffins I use the mixture like this, as a filling for yeast wreaths or my poppy seed ring cake I stir in 2 eggs, then about 200g ground nuts or almonds until the mixture is dry enough.
7. The amount is enough for 1 cake or 12 muffins and a wreath or Hupf filling. Can be stored in the refrigerator for up to 3 days (without eggs).