Vanilla Pudding With Cherry Compote - cooking recipe

Ingredients

720 ml tinned cherries, drained
1 stick cinnamon
1 None star anise
1 pinch ground cloves
65 g sugar
1/2 tsp vanilla extract
2 tsp cornflour
2-3 tbsp instant custard powder (check packet instructions)
500 ml milk

Preparation

Pour the cherry juice into a pan and bring to a boil with 4 tbsp of sugar, the cinnamon stick, star anise, cloves and vanilla extract, then reduce the heat. Meanwhile blend the cornstarch with 1/4 cup of water until it is smooth, then add to the cherry juice and simmer, stirring, until the juice thickens to a syrup. Lift out the cinnamon stick and star anise, and stir in the cherries.
Mix the instant pudding with 1/4 cup milk and 1 tbsp sugar until the mixture is smooth. Meanwhile, bring the rest of the milk to a boil in a saucepan, then stir in the pudding. Bring it back to the boil, then reduce the heat and simmer for about a minute, stirring all the time. The custard should be quite thick.
Fill four dessert glasses to halfway with the custard. Spoon in a dollop of cherry compote on one side of the glass, then a dollop of custard on the other side. Repeat the opposite way round the create a slightly striped effect in the glass, then serve.