1

Whisk the cornflour, cocoa, egg yolk, half the sugar, vanilla and 1 tbs milk in a medium bowl until smooth. Heat the remaining milk in a medium saucepan until it comes to a simmer. Whisk into the cornfl our mixture until smooth.

2

Return the mixture to a clean saucepan over medium-low heat. Cook, stirring, for 3-5 minutes or until the custard thickens and coats the back of the spoon. Remove and set aside to cool slightly. Cover the surface with plastic wrap. Place in the fridge to chill.

3

Meanwhile, place the cherries, cinnamon stick and remaining sugar in a medium saucepan. Bring to the boil. Reduce heat and simmer for 3-4 minutes or until the cherries are plump. Set aside to cool. Discard the cinnamon stick.

4

To serve, divide the biscuit between serving glasses. Top with half the cherries and the custard. Top with the remaining cherries. Set aside for 5 minutes for the biscuit to soften.