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:

Speculoos milk pudding with cherries


  • 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 cornflour and the Speculoos. Bring to the boil then reduce the heat and leave to simmer until the mix thickens.
  2. Defrost 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!



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