Ingredients
- 500g red berries or fruit (red currants, black currants, raspberries, strawberries, rhubarb, karaka or a combination)
- 2 ½ cups water
- ¾ cup sugar
- ¼ cup cornflour, arrowroot or potato flour mixed with ¼ cup water
- 250 ml cream, plain or whipped with 1 Tbsp. vanilla sugar
BERRY PUDDING AND CREAM
Method
- Add the fruit well into nonreactive saucepan and cover with 3 cups water; simmer over medium low heat until the fruit falls apart
- Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of berry seeds
- Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved cornflour etc to thicken
- Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup
- Remove from heat, pour into individual serving bowls, cover with cling wrap, and refrigerate for at least two hours and up to two days
- Serve chilled with either plain or whipped cream
Comments
This is a traditional Danish pudding and one that would be great with red or black currants. However I used frozen Karaka berries from Butlers and it works beautifully.
Thanks to BUTLERS BERRIES for providing the berries used in the demonstration
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