Cinnamon-cardamom pudding with plum compote

Ingredients for 4 servings:

• 1 jar plum(s), boiled, drained, juice collected
• 3 tbsp beet syrup
• 150 ml juice (from the plum juice)
• 100 ml red wine
• 3 tsp cornstarch, mixed with 4 tbsp plum juice
• 350 ml milk
• 250 ml cream
• 1 pack of pudding powder, vanilla
• 3 tbsp sugar
• ½ tsp cinnamon powder
• 4 cardamom pods, seeds removed and ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

layered in the glass

Bring 3 tablespoons of sugar beet syrup, 150 ml of the plum stock, and 100 ml of red wine to a boil. Stir 3 teaspoons of cornstarch mixed with 4 tablespoons of plum stock into the boiling juice, bring to a boil, remove from the heat, stir in the plums, and let cool. Take 5 tablespoons of the milk and mix with the custard powder. Bring the remaining milk, cream, sugar, and spices to a boil, add the mixed custard powder, and bring to a boil while stirring. Cool in a bain-marie, stirring frequently with a whisk. Layer the plums and custard cream in glasses. Can be eaten lukewarm or chilled. For the best flavor, freshly grind or pound the spices.