Berry Pudding with Cream
This delicious pudding is always made with red fruits or berries and is the traditional dessert after the classic Danish “Recipe.” Potato starch is the preferred thickening agent in this and many other desserts because it produces clear juices of a consistency similar to corn syrup. It is available at Scandinavian specialty shops.
8 cups red fruit juice, such as strawberry, red currant, raspberry, black currant, or cranberry, or a combination
½ cup potato starch or arrowroot or minute tapioca
Approximately 1 cup sugar
½ cup sliced almonds
Whipped cream, for serving
In a large, heavy non-aluminum saucepan, blend the fruit juice, potato starch (or arrowroot or tapioca), and sugar to taste. Let stand for 15 minutes. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Simmer until clear, stirring all the time. The pudding should be the consistency of corn syrup. Cover and cool. Pour the pudding into individual serving dishes or into a large glass bowl. Sprinkle the top with sugar and sliced almonds. Serve at room temperature or chilled. Serve with whipped cream.
6 to 8 servings.
Beatrice A. Ojakangas, Scandinavian Feasts: Celebrating Traditions throughout the Year (Minneapolis: U of Minnesota, 2001), 190.