Description
German berry pudding is beloved for a reason, but this homemade version is so easy and quick to make that it's one for summers
Ingredients
700 grams / 1.5 pounds mixed berries (strawberries, blueberries, red and black currents, blackberries, boysenberries)
50 grams / 1/4 cup superfine/caster sugar
1 lemon, zested
250 milliliters / 1 cup blackcurrant or cherry juice
35 grams / 1/3 cup cornflour
Instructions
- 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, but the berries are still maintaining their shape.
- Spoon into serving glasses and refrigerate.
- Serve with a little pouring cream or coconut cream, if vegan.
Notes
Using frozen berries: By using frozen berries in the pudding, the berries will help to maintain their shape and not soften too much during cooking.
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 closer to a sauce consistency than custard.
Adapted from Living at Home Magazine
Nutrition
- Calories: 202 calories per serve