Red Berry Pudding: Rødgrød med Fløde

Yield: 2 servings

Prep time: 30 min Cooling time: 120 min Total time: 150 min



  • 500g red berries or fruit, fresh or frozen (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)

*Note: I used strawberries, so nutritional info is based on strawberries.

  • 480 ml (2 cups) water
  • 20 g (about 2 tbsp) stevia or 10 g white sugar

*Note: You can also use sugar or any other sweetener you prefer. The amount also depends a bit on the kind of berries you are using and your personal preferences. I used strawberries, which are sweet enough as it is, so I didn’t need a lot of additional sweetening.

  • 20 g (2 tbsp) cornstarch, dissolved in 60 ml (¼ cup) water


Simmer the berries of your choice, sugar, stevia or whatever sweetener you prefer, and 2 cups water over medium heat. Cook until the berries begin to break down. Strain the syrup through cheesecloth or a fine-meshed sieve; discard the berries or save them for another use.

Return the syrup to the pan and bring to a boil. Whisk in the dissolved cornstarch liquid; cook, whisking constantly, until a thick pudding forms, 8–10 minutes. Transfer the pudding to a bowl and cover with plastic wrap, pressing it directly on the surface of the pudding; chill for at least 1-2 hour. Divide into serving dishes.


Adapted from Saveur.


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