Mix the dough ingredients into a shortcrust pastry and place in a greased springform pan (26 cm), forming a rim about 5 cm high.
Drain the cherries, reserving the juice, then spread the cherries evenly over the dough.
Cook a custard with the bourbon vanilla pudding powder, milk and sugar and spread it on the fruit.
Fill the remaining fruit juice to 1/2 liter with water, cook a second pudding with the custard powder and sugar. Pour the hot mixture over the custard, creating two different layers of custard on top of each other.
Make a crumble dough with the remaining ingredients and sprinkle it over the pudding mixture. Bake at 170 degrees (convection oven) for about 50-55 minutes.
Allow to cool. Tastes best fully cooled (refrigerator temperature), as the custard is then nice and firm and cold.
