Spring Simplicity: Just 5 ingredients. My grandmother made this every May and now I understand why she never shared the recipe.

Lightly grease the insert of a 4- to 6-quart slow cooker with butter or neutral oil to prevent sticking, making sure to coat the bottom and sides.
In a medium bowl, whisk the sugar and eggs together until the mixture is thickened, pale, and slightly
Slowly whisk in the milk, a little at a time, until fully blended and smooth. Take your time here so the sugar dissolves and the mixture stays silky.
Sprinkle the flour over the egg-milk mixture and whisk just until no dry streaks remain. Scrape the sides and bottom of the bowl so all the flour is incorporated, but avoid overmixing.
Stir in the poppy seeds until they are evenly distributed throughout the batter. The mixture will be pourable and slightly thin, more like a loose custard than a cake batter.

Pour the batter into the prepared slow cooker insert, smoothing the top lightly with a spatula so the seeds are evenly spread and the surface is level.
Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the edges are set, the center is just barely wobbly like soft pudding, and a thin knife inserted near the edge comes out mostly clean. The surface will look matte with a few glossy spots of custard.

Once done, turn off the slow cooker and let the pudding cake rest, covered, for 15 to 20 minutes. It will firm up slightly as it cools while staying soft and spoonable in the center.
Serve the pudding cake warm, scooping it gently from the slow cooker with a large spoon. Store any leftovers, once completely cooled, covered in the refrigerator for up to 3 days, and rewarm individual portions gently in the microwave or enjoy chilled.
Variations & Tips