For the Advent pudding, chop the peppernuts.
Mix the cornstarch with a little cold milk.
Bring the remaining milk to the boil with the brown sugar. Stir in the speculaas spice and the dissolved cornstarch.
Bring to the boil again while stirring and add the finely chopped peppernuts.
Pour the Advent pudding into moistened pudding molds, cover with plastic wrap and let set in the refrigerator for about 12 hours.
Turn out the Advent pudding onto a plate and serve.
Preparation Tip:
The Advent pudding tastes even better when it is served on a fruit layer, or together with whipped cream and peppernuts, or gingerbread.
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