This Rote Grutze (or rather Rote Grütze) or Berry Pudding has been consumed over the holiday weekend in my home for breakfast, maybe because I love it so much I couldn’t bare to leave it any longer before gulping down a spoonful. It’s a traditional German dish that utilizes berries during the height of the season and turns them into a softened, full of flavor dish that has summer in a spoon.
Cannes film festival allowed for an interesting interview (quote below) with Julianne Moore where she mused on the characters she has played and how no one is truly ordinary.
Reading that quote reminded me of a conversation with a friend who is my father’s age and a rather memorable character. In fact with his white upturned mustache, well put together exterior and endless fascinating stories we discussed something similar when I stated that “I don’t think anyone could forget meeting him because of how memorable he is.”
His reply was simply that once you get to know people, once you know more of their interior than simply ‘what they do’ or ‘where they’re from’, once you peel the mundane every day layers away, well you simply find that everyone is fascinating and there isn’t anything such as “ordinary.”
This is all very deep for a Tuesday morning, especially after a long weekend. But deep conversations are always perfectly timed, no matter what time of day…even over breakfast.
With the holiday weekend I took a short trip with a friend to Shoeburyness (oddest town name I’ve been too, but easy to remember!) where I covered my camera in the rain as my friend stayed above the beach in a hut away from the rain.
It wasn’t too exciting as World War II left some unactivated memorabilia recently discovered making half the beach shut off, much to my chagrin.
Back to this dessert, there were so so many recipes of this dish to find online, yet this one truly captured the essence of the packaged pudding I’ve grown up eating, except there are actual berries in it. If you’re short on time, have a bunch of berries in your refrigerator and want to wow people then you truly can’t go wrong with this dish. It’s whipped together in five minutes and can refrigerate while your guests are eating dinner.
It really is a stellar summer dessert.
Rote Grutze/Berry Pudding
Adapted from Living at Home magazine
1.5 pounds/700 grams mixed berries (strawberries, blueberries, red and black currents, blackberries, boysenberries)
1/4 cup superfine/caster sugar
1 lemon, zested
250 milliliters blackcurrant or cherry juice
1/3 cup cornflour
Place the berries, sugar and zest in a saucepan over low to medium heat with 150ml of the juice.
In a bowl combine the remaining juice and cornflour into a smooth paste.
Once the berries are lightly bubbling, add in the cornflour mixture and stir carefully until thickened. You want the berries to maintain their shape.
Spoon into serving glasses and refrigerate.
Serve with a little pouring cream or coconut cream, if vegan.
- 1.5 pounds/700 grams mixed berries (strawberries, blueberries, red and black currents, blackberries, boysenberries)
- 1/4 cup superfine/caster sugar
- 1 lemon, zested
- 250 milliliters blackcurrant or cherry juice
- 1/3 cup cornflour
- Place the berries, sugar and zest in a saucepan over low to medium heat with 150 mls of the juice.
- In a bowl combine the remaining juice and cornflour into a smooth paste.
- Once the berries are lightly bubbling, add in the cornflour mixture and stir carefully until thickened. You want the berries to maintain their shape.
- Spoon into serving glasses and refrigerate.
- Serve with a little pouring cream or coconut cream, if vegan.
Adapted from Living at Home Magazine