Transform your foraged poppy seeds into these moist and flavorful squares that are sure to delight your taste buds and impress your guests.
This delightful recipe yields approximately 50 small bites if cut into smaller pieces—perfect for sharing!
Forage for: Poppy seeds
Forage time: Late summer
Foraging Site: Waste ground, field edges (ground must be disturbed for seeds to germinate). You can also collect them in your garden. Simply tip the seed head into a plastic bag and shake it gently. Repeat this process a few times to harvest only the ripe seeds. Avoid forcing seeds out or using seeds from heads that have rotted in the rain.
Ingredients (for 1 medium-sized baking tray):
Dough:
- 2 cups semi-coarse flour
- 1 cup ground poppy seeds
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup milk
- 2 eggs
- 1 packet baking powder
Icing:
- 1 packet vanilla pudding mix (available at international supermarkets; can be substituted with English custard powder)
- 500 ml milk
- 3 tbsp granulated sugar
Instructions:
Ingredients (1 medium size baking tray, if you cut small pieces you can get nearly 50 small bites)
Prepare the Dough: Add all dough ingredients into a food processor and mix until a smooth, liquid dough forms.
Preheat and Prepare: Line a baking tray with parchment paper. Preheat your oven to 180°C (356°F). Pour the dough evenly onto the tray.
Make the Icing: Pour most of the milk for the icing into a saucepan, reserving a small amount in a mug. Stir the pudding or custard powder into the reserved milk until smooth. Heat the saucepan milk to a boil, sweeten with sugar, and stir in the pudding mixture. Allow it to simmer for about 2 minutes until thickened.
Assemble and Bake: Pour the hot pudding mixture over the dough on the tray. Place the tray in the oven and bake for approximately 40 minutes.
Cool and Serve: Let the baked dish cool completely before serving. For storage, wrap it in cling film and refrigerate. The squares will keep well for up to a week and will even improve over time as they absorb moisture from the air. If you can resist, they’re worth the wait!
