4 ovenproof moulds (approx. 10.5 cm Ø), possibly lined with parchment. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. milk until smooth. Bring the remaining milk to the boil in a small pot. Stir the mixed pudding mixture into the boiling milk and let it simmer for about 1 minute.
Take it off the stove. Put the pudding into the moulds.
Put the cherries in a sieve and collect the juice. Heat the juice and 2 tablespoons of sugar in a small pot. Stir starch with 3 tablespoons of water until smooth. Bind cherry juice with starch, bring to the boil briefly. Stir in cherries, remove from heat.
Cut lemon cake into slices. Spread on the pudding, spread about 1 tbsp. stewed cherries on the cake slices. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 5 minutes.
Remove and serve. Add the rest of the cherry compote.