Slice the rolls. Wash the raisins and soak them in hot water. Bring the milk to the boil with the sugar and pour half the quantity over the bread. The bread should be moist, but not so wet that it disintegrates.

Pour the remaining hot milk with the rum over the poppyseeds in a bowl. Drain the raisins and add them to the poppyseeds with the almonds. Stir the poppyseed mixture thoroughly.

Fill a serving dish with alternate layers of bread and poppyseed mixture, finishing with a layer of poppyseed. Chill the pudding in the refrigerator for 2 hours and dust with icing sugar.

The traditional poppyseed pudding is not round, but layered as in this recipe. In Silesia poppyseed puddings are served to round off an evening of celebration, such as Christmas or New Year's Eve. Serve with mulled wine.