Red fruit pudding is an old-fashioned Danish dessert. It tastes a little like jam, though much less sweet. You serve it with plenty of fresh cream and eat it much like porridge.
Serves 6
- 1 1/2 pounds fresh or frozen mixed red berries, such as strawberries, raspberries, and currants
- 3 tablespoons sugar
- 1/2 cup water, divided
- 2 tablespoons arrowroot powder
- Heavy cream, to serve
Remove any hulls from the berries and chop coarsely. Drop the berries into a saucepan, and add the sugar and 1/4 cup water. Bring the berry mixture to a boil over medium-high heat, and then immediately turn down the heat to medium-low. Allow to gently simmer until they soften and lose their form, about 10 minutes.
Turn off the heat. Strain the berries through a fine-mesh sieve or piece of cheesecloth and return the berry juice to the pan. Discard the solids.
Dissolve the arrowroot powder into the remaining 1/4 cup water. Bring the strained berry juice to a boil over medium-high heat. Pour in the arrowroot mixture, stirring constantly, until the juice thickens.
Pour the berry pudding into a serving dish, cover, and transfer to the fridge to set for at least 2 hours and up to 2 days. To serve, spoon into individual bowls and top with a splash of heavy cream.
