Rote Grutze - Berry Pudding
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.
Servings 4
Calories 202kcal
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 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.
Nutrition
Calories: 202kcal