1. Boil the potatoes in their skins, peel while hot, press through a ricer and let cool completely.
2. Quickly knead the potatoes with the flour, semolina, egg yolks, soft butter and a pinch of salt into a smooth dough - don't work it for long or it becomes sticky.
3. Stir the plum jam smooth with the rum and cinnamon.
4. Roll out the dough on a floured surface to about 5 mm thick, cut into 7-8 cm squares, put a teaspoon of jam in the centre of each, fold into triangles and press the edges firmly with a fork.
5. Simmer in lightly salted water for 6-8 minutes until they float; meanwhile melt the butter and toast the breadcrumbs with the sugar in it until golden.
6. Lift out the pockets with a slotted spoon, roll them in the buttered crumbs and serve dusted with icing sugar.
Tip: Powidl is a thick plum butter cooked without sugar - the thicker the jam, the less it leaks during cooking.
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