Speculoos milk pudding with cherries

Speculoos milk pudding

For this second recipe, I’m again using the Speculoos spread but this can be easily replaced with a teaspoon of cinnamon, or crushed Ginger Nuts for instance. Although quick to make, these ‘crèmes de lait’ need to set in the fridge for at least a couple of hours.

To make 4 milk puddings, you need:

Christmas Puddings

Speculoos charlotte with cranberry coulis

Speculoos charlotte 1

Here we are, my very first post! I will start by introducing my blog, which is about food but more precisely about baking and favourite baking memories from growing up in France. Each week, I’m hoping to share with you at least two recipes, most of which are easy and fairly quick to make (although I love baking, I can get quite impatient and tend to rush things up when they take too long).

For the first three posts, I’ve decided to focus on speculoos, this lovely Belgian/Dutch spiced biscuit. The other day, I was at the supermarket and hit upon a speculoos spread (where the jams and other spreads are). Intrigued, I bought it and tried to find ways of using it. Here’s my first idea: a Speculoos charlotte. The charlotte is one of my all-time favourite French desserts. So easy to make and so rewarding from a presentation point of view.

Speculoos charlotte 2

To make 4 little charlottes, you need: