pro 10 servings

  • 1 litre poppyseed milk makového mléka
  • pinch of salt
  • 4 tablespoons corn starch + 1 vanilla pod or vanilla flavouring (or 2 packs organic vanilla pudding powder
  • malt to taste (or gluten-free syrup for celiacs)


  1. Get ready bowls for the pudding.
  2. Pour half of milk into saucepan, ad salt and heat.
  3. Mix corn starch and vanilla in other half of milk. Make sure it is smooth.
  4. When milk is near boiling, ad malt or syrup and pour in cold milk with corn starch. Keep stirring.
  5. Keep heating and stirring until mixture becomes creamy like custard. Boil for a minute and pour into bowls.


  • If you want just plain poppyseed pudding, you can leave out vanilla altogether. Or you can replace vanilla with carob or high quality cocoa powder, cinnamon or other favourite spice.


  • Store in a cool place, consume within two days.


  • Suitable for children aged 1.5 years and over. If they are used to eating creamy deserts and vegan milk, then they can go ahead and try this one.