Speculoos milk pudding with cherries

For this second recipe, I'm again using the speculoos spread but this can be easily replaced with a teaspoon of cinnamon, or crushed spiced biscuits. This recipe was inspired by a little French book entitled 'Speculoos Lotus, les 30 recettes cultes'.
Very simple and quick to make, these 'crèmes de lait' however need to set in the fridge for a couple of hours.

To make four puddings you need:

• 4 tbsp of speculoos spread (or 30 g of crushed spiced biscuits, or 1 tsp of cinnamon)
• 80 cl of milk
• 40 g of corn flour
• 100 g of frozen cherries (or any other red berries)

1. In a saucepan, mix together the milk, the corn flour and the speculoos. Bring to the boil then reduce the heat and leave to simmer until the mix thickens.
2. De-frost the cherries and place them at the bottom of four ramekins.
3. Pour the speculoos milk pudding onto the cherries and leave the ramekins to set in the fridge for two hours.
4. When ready to serve, de-mould the individual puddings onto plates. Et voilà!