Poppy Seed Casserole

Cream butter with honey, vanilla sugar, salt and egg yolks. Beat egg whites with sugar until stiff. Moisten the crumbs with rum. Alternately mix the snow, breadcrumbs and poppy seeds into the dough. Grease the glasses and sprinkle with breadcrumbs. Fill halfway with batter, place lids on top and seal with clamps. Place in canning pot or steamer and cook down at 100°C for about 110 minutes. The boiling down time will not start until the temperature is reached and the pilot light goes out. When the jars have cooled down, be sure to remove clamps and carefully check that the lids are also tight. Before use, open the jar, remove the rubber ring and loosely place the jar lid. Place in a boiling water bath on a cloth or insert rack (wire rack), heat, turn out of the jar and serve with whipped cream and chocolate sauce.

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