Bring the milk to a boil together with 2-3 tablespoons of honey and the scraped seeds plus the pod of the vanilla bean. Cool it until lukewarm and grate into it the rind of the lemon and the orange.

Separate the eggs. Mix the egg yolks into the cooled vanilla milk.

Cut the rolls into rings, place them in a bowl, pour on the milk and allow the pastry to absorb the moisture. Sprinkle on it the poppy seed flour and toss them together.

With a pinch of salt, beat the white of the eggs into a stiff foam, and then fold it carefully into the poppy seed – pastry mix.

Butter the pudding form and fill the mix in it. Bake it in an oven pre-heated to 180 C for 15 minutes. It is done once the top has risen and turns slightly brown.

In the meantime, place 150 g deep-frozen blueberries in a small dish, together with 1-2 spoonfuls of honey, and  boil it at low heat until the sauce becomes thick enough. When it is ready, add the poppy seed oil, the blueberry vinegar and the rest of the blueberries, and serve the pudding.