Plum jam potato pockets (Powidltascherl)

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.