Licorice Pudding

Put 1,800 ml milk together with the liquorice powder, a pinch of salt and the raw cane sugar in a saucepan. Mix the remaining 200 ml milk with the starch and the 4 egg yolks very well.

Bring the liquorice milk to the boil while stirring, the sugar should completely dissolve. All of this should be done over medium heat. When the mild is boiling, put the stove on the smallest flame and stir in the starch-egg mixture and simmer for about 1 minute, stirring constantly (only then does the starch begin to bind and the starchy taste boils off). Then take it off the stove and fill it into dessert glasses. And let it cool down.

I served the pudding with blackberries because I personally think that they correspond wonderfully with the liquorice taste. But other fruits or even a chocolate or vanilla sauce or an espresso-based sauce would be conceivable.