Rødgrød Med Fløde--Swedish Berry Pudding

"This is such a deceptively delicious dessert. Traditionally, it is made with red currants as the star but few people have access to those tart gems unless they grow it, themselves. So now, for ease of preparation, this is made two ways: either with raspberries to add the characteristic tartness of the original version or with a mix of Summer berries such as raspberries, blueberries and strawberries. I'm made it every which way: traditional and modern and it's a hit every single time. Potato flour is the preferred choice of thickener; it can be purchased in the Jewish Foods aisle of your store if it's not in the baking aisle. Otherwise, ordinary corn starch can be substituted for the potato starch. I serve this in clear glass ramekins to enjoy the jewel-like tones and a thin layer of poured whipping cream is floated over the top. After a heavy meal or when it's scorching hot outside, this is the PERFECT simple dessert for your friends and family to enjoy. NOTE I: A different recipe, using the same ratios, is made with Rhubarb. NOTE II: Depending upon how you were taught to make this, after the fruit is softened through simmering, some families strain the berries to remove seeds and skins while others don't. It's delicious either way."
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Ready In:


  • 4 cups berries (Red currants are traditional but fresh or frozen strawberries, blueberries and raspberries, may be u)
  • 2 cups water
  • 12 cup sugar (use slightly more if you like it sweeter rather than tarter)
  • 2 tablespoons potato starch (or cornstarch. Find potato starch in the Jewish Foods section.)
  • 2 tablespoons cold water
  • 1 -2 tablespoon sugar (sprinkle on top to prevent a skin from forming. Just a little bit will do the trick!)
  • 1 cup whipping cream (to pour over the top of the set pudding, just prior to serving.)


  • Bring berries (or rhubarb) to a boil with the water and cook until the seeds separate from the fruit. Strain using cheesecloth or a fine sieve if you just want the berry juice and no fiber.
  • Pour the cooked berries (with or without seeds and skins) back into the pot and bring to a boil. Add sugar, stir until the sugar is dissolved.
  • In a small bowl, mix the potato starch with cold water until it is syrupy, Add a tablespoon of the hot berry mixture into the cornstarch, then add it to the remaining hot berry mixture.
  • Cook over medium heat, constantly stirring, until it thickens.
  • Remove from the heat and pour into individual glass dishes.
  • Sprinkle lightly with sugar to prevent a skin from forming.
  • Let cool.
  • Just before serving, float a thin layer of unwhipped whipping cream over the set berry pudding for a nice contrast of colours and to add a counterpoint of flavour to the tart berries.
  • NOTE: Some people make this the day before and swear by that method. Some people make it that day and serve it; honestly, I can't tell the difference between the two.

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  1. made this with a frozen berry medley. I'm hopping to be able to get the currents this summer. It was a refreshing change to chocolate. (i can't believe I'm saying that!) thanks for sharing a great recipe. MORE PLEASE!


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