Layered Poppy Cream

For the layered poppy seed cream, pour the rum over the raisins and leave covered for about an hour.

Bring 250 ml of milk to the boil with sugar and bourbon vanilla sugar and when it bubbles, add the ground poppy seeds. Cook gently over low heat, stirring occasionally to prevent the poppy seeds from sticking. Season with a pinch of salt. When the poppy seeds have swelled to the point where there is no liquid left, add the raisins. Bring to the boil again briefly, and let the poppy seeds swell for another 1/4 hour without heat.

Cut the stale bread roll into 3 mm thin slices.

Heat another 200 ml of milk, and stir into the swollen poppy seeds so that they look slightly “mushy”.

Now line a medium sized baking dish with a layer of bread slices and spread a third of the poppy seed mixture, followed by another layer of bread slices, poppy seeds and of that, the third layer. Finish with bread slices and pour the remaining hot milk over them. Cover and leave the poppy seed cream in the refrigerator for 24 hours.

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