Gingerbread dream

Ingredients for 6 servings:

• 1 liter of milk
• 60 g sugar
• 2 packets of vanilla sugar
• 2 tsp gingerbread spice
• 70 g cornstarch
• 680 g cherries
• 2 tbsp sugar
• 3 tbsp cornstarch
• 18 Speculoos

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Gingerbread pudding with cherries and speculatius cookies

For the pudding, bring the milk to a boil with the sugar, vanilla sugar, and gingerbread spice. Remove the pan from the heat. Dissolve the cornstarch in water according to the package instructions and add to the milk, stirring constantly. Bring the pudding back to a boil, stirring constantly, and then let it cool. Bring the cherries from the jar to a boil with the liquid and sugar. Dissolve the cornstarch in the water. Add the cornstarch to the cherries, stirring constantly, and let it simmer briefly. Then let the cherries cool. Beat the cold pudding in a food processor or with a whisk until creamy. Crumble the speculatius cookies. Prepare 6 glasses and pour in the first half of the pudding. Distribute half of the speculatius cookies over the pudding. Divide all of the cherries among the 6 glasses. Finally, pour the remaining pudding on top and finish with the remaining speculatius cookies. Serve the dessert immediately or chill in the refrigerator and remove about 30 minutes before serving.