Recipe for red berry pudding with cream
Rødgrød med fløde is as quintessentially Danish as it gets. Partly because of the similarity of its colors to the Danish flag, Dannebrog, and partly because it has almost become a linguistic test here – most of us have at one point or another amused ourselves by getting a poor tourist to pronounce the tricky dessert name.
This fresh, sweet, and smooth fruit porridge, which we associate with everything Danish, is actually a Nordic porridge from the early 1900s with both Danish and German roots. At this time, we had an abundance of milk, sugar from sugar beets had become cheap, and strawberries had been selectively bred to be large and delicious.
Rødgrød med fløde can be served either cold or lukewarm with cold milk or cream.
I used fresh berries, but frozen berries can also work perfectly fine if that’s more convenient for you.
Ingredients
- 500 gram Strawberry
- 200 gram Raspberry
- 250 gram Rhubarb
- 16 gram Potato Flour
- 180 gram Sugar to taste
- 200 gram Water
Instructions
- -The rhubarb stems are rinsed and cut into slices 1 cm wide. Set aside about 100 grams for later use.
- The berries are cleaned and quartered. Set aside 75 grams.
- Berries and rhubarb are placed in a pot with water and boiled until tender for 5-10 minutes.
- Press everything through a sieve.
- Pour the juice into a pot and bring to a boil.
- Add the sugar and the berries and rhubarb you set aside earlier. Boil everything for 3-4 minutes.
- Optionally, taste and add more sugar if needed.
- Dissolve the potato flour in 2 dl of water and stir it into the pot. Note: The pudding must not boil once the potato flour is added, so remove the pot from heat immediately.
- Pour the pudding into a bowl and sprinkle the surface with a little sugar.
- Cool and serve with cold milk or cream.