Danish Fruit Pudding Recipes

DANISH FRUIT PUDDING

Steps:

• Clean berries and rinse in a colander. Drain well.
• Mash with sugar and bring to a quick boil. Thin cornstarch with water and pour into hot strawberries, stirring constantly. Bring to another quick boil and remove from heat.
• Pour into a bowl and chill.
• (Sprinkle about 2 tablespoons sugar on top to keep surface soft.).
• Serve cold with table cream.

DANISH RED BERRY PUDDING WITH CREAM

Steps:

• Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a 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 the pulp and seeds.
• Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid 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 plastic wrap, and refrigerate for at least two hours
• Serve chilled with either plain or whipped cream.

DANISH BERRY PUDDING (RøDGRøD)

Steps:

• Purée berries in blender or press through sieve. Mix cornstarch and sugar in saucepan. Gradually stir in water; add purée. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Remove from heat; stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds; serve with half and half if desired.