Layered pudding with pumpernickel

Ingredients for 5 servings:

• 150 g pumpernickel
• 1 jar morello cherries, large jar
• 4 tsp, heaped cornstarch
• 3 tbsp, levelled sugar
• 1 pack of pudding powder, vanilla, for cooking
• ½ liter of milk
• 200 g cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• e.g. chocolate sprinkles, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

Place the pumpernickel in a plastic bag. Crumble it either with your hands or with a rolling pin. Then place it in a bowl as the bottom layer. Bring the cherries and their juice to a boil, then stir in the sugar. Stir in the cornstarch, which has been dissolved in cold water, and bring to a boil briefly. Place it directly on top of the pumpernickel layer. Gently shake the cherries with a fork to mix them with the pumpernickel. Let it cool for about 10-20 minutes and set so that the next layer of pudding doesn’t mix with the cherry layer, but sits on top. Cook the vanilla pudding according to the package instructions with 500 ml of milk and add it as the next layer. Let everything cool in the bowl for about 2 hours. You can also prepare the layered pudding the day before. Whip the cream with vanilla sugar and cream stabilizer until stiff peaks form and spread it on top of the cooled pudding. Then decorate with sprinkles or similar.