Noodle Pudding with Poppy Seeds

How to prepare noodle pudding with poppy seeds

1. Cook the pasta according to package instructions. Drain and mix with 25 g melted butter. Let cool.
2. Soak the raisins in warm water (add rum if desired). Grate the zest from 1 lemon. Grind the poppy seeds as finely as possible in a coffee grinder. Separate the egg yolks from the whites.
3. Put the egg yolks with 150 g sugar in a bowl. Beat with a mixer until the sugar dissolves and you get a fairly thick pale-yellow cream (about 5 minutes).
4. Add the sour cream, vanilla extract, lemon zest and drained raisins over the yolks. Mix gently.
5. Put the egg whites in another bowl and beat until you get a soft foam that doesn't yet hold peaks. Add 25 g sugar and continue beating until the foam holds peaks.
6. Add the egg white foam over the yolk-sour cream mixture in three batches, gently folding with the whisk.
8. Add the resulting mixture over the cooked pasta in three batches, mixing as gently as possible so the foam doesn't deflate.
9. Put 1/3 of the pasta in a baking pan approximately 28 x 18 cm (I lined the bottom with paper and greased the sides with oil). Sprinkle with 1/2 of the ground poppy seeds. Drizzle 1 tablespoon of honey on top. Place half of the remaining pasta on top. Sprinkle the rest of the poppy seeds and drizzle another 1 tablespoon of honey. Finally cover everything with the rest of the pasta. Place butter pieces (25 g) over the pasta, across the entire surface of the pan.
10. Bake at 160C for 40 minutes.
11. Let cool then you can slice. It's good warm or cold. Keep covered with plastic wrap so it doesn't dry out. It's also good the next day.

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