This Rote Grütze - Berry Pudding recipe is a traditional German dish that utilizes berries during the height of the season and turns them into a softened, full of flavor jello style dessert.
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 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.
Why you'll love this
It's quick and fruity
Comes together in five minutes and can refrigerate while you get to preparing everything for a summer banquet.
Berries are the stars
Thanks to the short cooking time, the berries maintain their shape and flavors in this pudding.
How to prepare Rote Grutze - Berry Pudding
- Warm berries: Warm the berries with the sugar, zest and most of the juice in a saucepan.
- Corn juice: Stir the cornflour (or starch) and juice together until smooth.
- Thicken: Add the cornflour juice to the berries and heat on high until thickened.
- Pour: Pour the warm pudding into serving glasses and refrigerate.
- Serve: Pour over a light custard and serve cold.
Tips for the best Rote Grutze - Berry Pudding
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.
More berry recipes you'll enjoy
Jordbærkage - Danish Strawberry Tart
How to make:
Place the berries, sugar and zest in a saucepan over low to medium heat with 150 milliliters 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 custard or coconut custard, if vegan.
Rote Grutze - Berry Pudding
- Prep Time: 5 minutes
- Additional Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Desserts
- Cuisine: German
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 / 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 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
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