A recipe for rødgrød med fløde

This is a Danish recipe. It’s a red berry soup with cream, or a deconstructed fool, depending on your point of view. We went on a family holiday to Denmark when I was a teenager and we all struggled to get the pronunciation right. It’s almost impossible for non-Danish speakers to say but it goes something like this... Rurr grurr mid fleurrrr. It tastes a lot better than it sounds.

Red berry pudding (serves 2)

You can use any mixture of berries, but if in doubt use raspberries and red currants. I used blackberries with a splash of Pinot Noir to make the rødgrød in the photo and it was lovely. 

350g berries – raspberry, red currant, blackcurrant, or blackberry

100ml water

120g caster sugar, or more to taste

1 ½ tbs corn flour (1 tbs for every 300ml liquid, see below)

Put the berries in a saucepan and add the water. Bring to the boil, and simmer until the fruit has softened, two to five minutes. Sieve the mixture into a bowl, discarding the pips.

Measure the liquid in the bowl. You will need 1 tablespoon of corn flour for every 300ml of liquid, but don’t add it yet.

Put the liquid back in the saucepan and, over a low heat, stir in the sugar until it has dissolved. Taste, and add more sugar if necessary.

In a small bowl, stir the corn flour and two tablespoons of water together until you’ve got a smooth mixture. Ladle a little of the warm berry liquid into the bowl and stir again until it’s smooth.

Stirring all the time, tip the corn flour mixture into the warm berry mixture, turn the heat up and bring the mixture to the boil. Simmer for two minutes, keep stirring, then take off the heat and check you can’t taste the corn flour. If you can, simmer for another minute and check again.

You can either eat it warm or, as the Danish prefer, cold. The traditional accompaniment is lots of whipped cream, but yoghurt also works well.