For some time now, nutrition experts have agreed that poppy seeds and other similar flower seeds provide health benefits when consumed regularly. This is why they are recommended as an ingredient for making buns, cakes, and puddings. The poppy is a beautiful red flower that grows and reproduces semi-wildly, and its small black seeds not only serve as the plant's means of reproduction but also as a food that benefits our bodies. These seeds have...
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In a bowl, beat the butter together with the sugar and lemon zest until you achieve a pale, creamy consistency.
Add the eggs one at a time, beating well after each addition.
Mix the lemon juice with the milk and gradually add this mixture to the butter, sugar, and egg batter, alternating with the self-rising flour.
Finally, fold in the poppy seeds.
Pour the batter into a mold that has been greased with butter and dusted with flour.
Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes.
Remove from the oven, let cool, and unmold.
For an extra burst of flavor, you can add a pinch of vanilla extract to the batter.
Ensure the butter is at room temperature for easier mixing and a smoother batter.
Use fresh lemon juice for the best flavor.
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you will need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for every cup of flour.
Can I substitute the poppy seeds with another ingredient?
Yes, you can substitute poppy seeds with chia seeds or sesame seeds, but the flavor and texture will differ.
How do I know when the pudding is fully baked?
Insert a toothpick into the center of the pudding. If it comes out clean, the pudding is done.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free alternative and use a plant-based milk.
How should I store the pudding?
Store the pudding in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
