Rote Grütze - Berry Pudding

This Rote Grütze - Berry Pudding recipe is a traditional stovetop German dessert that utilizes berries during the height of the season and turns them into a softened, full of flavor jello style dish.

Ingredients and substitutions for Rote Grutze - Berry Pudding

• Berries: A mixture of fresh and frozen raspberries, blackberries, blueberries strawberries and currants tend to work well here as fresh ones would soften more during the cooking process. We want whole parts of berries to still be present in the final dessert.
• Sugar: Superfine or caster sugar gives the pudding it’s sweetness without overly flavoring it. You could substitute with raw sugar or half and half with brown sugar, though it might have a slightly more caramel flavor.
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our pudding that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.
• Juice: Cherry or blackcurrant juice has sufficient tart and complimentary flavor to make this a well round dish. If you can't source, cranberry juice would be a close replacement, however, you would likely need to add more sugar to offset the tartness.

See recipe card for quantities.

How to make Rote Grutze - Berry Pudding:

Step 1: Heat the berries: With the sugar, zest and most of the juice in a saucepan to a light simmer.

Step 2: Slurry: Stir the cornflour (or starch) and remaining juice together until smooth and pour into the berries.

Step 3: Pour and chill: Pour into serving bowls or glasses and cool before chilling completely.

Step 4: Custard sauce and serve: Top with custard sauce and serve. Dig in!

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Rote Grutze - Berry Pudding

Sylvie Taylor

This no bake five ingredient easy German berry pudding is so quick to make and ideal to serve as a cooling dessert, ideally with a drizzle of custard sauce.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Chill time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine German

Servings 4

Calories 202 kcal

Ingredients

  

1x2x3x

• 700 grams / 1.5 pounds mixed berries strawberries, blueberries, red and black currents, blackberries, boysenberries
• 50 grams / ¼ cup superfine/caster sugar
• 1 lemon zested
• 250 milliliters / 1 cup blackcurrant or cherry juice
• 35 grams / ⅓ cup cornflour

Instructions

 

• Place the berries, sugar and zest in a saucepan over low to medium heat with 150 milliliters / ⅔ cup of the juice.
• In a bowl combine the remaining juice and cornflour into a slurry until smooth.
• Once the berries are simmering, pour in the slurry. Stirring until thickened, but the berries are still maintaining their shape.
• Spoon into serving glasses and refrigerate for at least 1 hour.
• Serve with a thin custard or pouring cream (coconut cream, if vegan) and dig in!

Notes

• Berries: A mixture of fresh and frozen raspberries, blackberries, blueberries strawberries and currants tend to work well here as fresh ones would soften more during the cooking process. We want whole parts of berries to still be present in the final dessert.
• Juice: Cherry or blackcurrant juice has sufficient tart and complimentary flavor to make this a well round dish. If you can't source, cranberry juice would be a close replacement, however, you would likely need to add more sugar to offset the tartness.
• Serving custard: A typical custard for serving alongside many German desserts is a thinner version of traditional custard named vanilla sauce, which can be recreated at home with custard sauce by ensuring it's runs off your spoon in a thinner consistency than standard custard.

Adapted from Living at Home Magazine

Nutrition

Calories: 202kcal

Keyword berry baking, no bake dessert, pudding

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