Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 125 g butter
• 100 g suar
• 1 egg (s)
• 1 pinch (s) baking powder
• 1 pinch (s) salt
• Fat for the shape

For the sprinkles:

• 120 g flour
• 65 g butter
• 65 g suar

For the filling:

• 250 g poppy seeds, round
• 1 packet vanilla pudding powder
• 0.5 liter ½ milk
• sugar
• possibly raisins, possibly

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Instructions

1. Make a shortcrust pastry and the crumble from the respective ingredients.
2. For the filling, prepare a pudding from milk, pudding powder and sugar according to the instructions. Stir the ground poppy seeds with 1 - 2 tablespoons of sugar into the still hot pudding and allow to cool slightly. If you want, you can stir a few raisins into the poppy seed mixture. Put the shortcrust pastry in a greased springform pan, distribute evenly on the base and also form an edge. Spread the poppy seed mixture on the dough, sprinkle the crumble on top.
3. Bake in the preheated oven at 200 ° C top / bottom heat for approx. 50 - 60 minutes until the crumble is golden yellow.