One of the joys of summer is all the delicious berries and fruits you can find in the gardens and in Danish nature. Red berries and rhubarb for red berry pudding with cream are clearly in the top 3, and it is a good way to empty the freezer of all the many berries you have gathered, you can use exactly the berries you have. Read here and get our recipe for traditional danish red berry pudding or as we call it “Rødgrød med fløde”.
Memories from Grandma’s kitchen
My grandmother made the best red porridge in the world.
I can so clearly remember the smell in the house when I opened the door and Grandma had made red berry pudding. And when I came out into the kitchen and it was standing there on the kitchen table in the blue and white bowl she always served red berry pudding with cream in.
These are surely great memories.
Now it is my mother who makes red berry pudding with cream, and it is also her recipe that this one is inspired by. I hope my kids will have the same wonderful memories of danish red berry pudding with cream at their grandmother’s that I had
My grandmother most often used red currants, black currants, and strawberries in her pudding. We have lots of raspberries in the garden and had found delicious blackberries on our walk so they came along too. In addition, there was a bag of rhubarb in the garden from mother-in-law’s garden, which also came in.
For this pudding, you can use the berries you have. Red currants and black currants always form the basis of red pudding. They are boiled to a juice, maybe also together with rhubarb and blackberries, and then you sieve the juice so that the remnants of the berries do not come in the dessert.
Especially strawberries and fresh raspberries are delicious to have whole in the pudding at the end, so you just put them in right before it is done. But you can also choose to add other whole berries at the end if you want them all in whole.
Fruits for making the juice – We use black currants, red currants, rhubarb, and blackberries. You can use other berries as well.
Whole berries for filling in the pudding – Strawberries and raspberries. Others can be used as well.
Sugar – Just granulated sugar for sweetening.
Vanilla paste – Or a whole vanilla bean if you prefer.
Potato starch – This is mixed with water and used to give the right consistency to the pudding.
How to make danish red berry pudding?
The first thing you need to do is assemble a proper stack of berries. You can use the ingredient list for inspiration, but you can easily replace them with what you have in the freezer or garden.
The procedure is quite simple. The berries you do not want to eat whole and also rhubarbs go in a saucepan and cook under a lid for half an hour. The juice is sieved and returned to a clean pot.
Then add sugar and vanilla, and whole strawberries, which are boiled for 5 minutes. At the last minute, add smaller berries like raspberries so that they do not boil out completely.
Put water and potato starch in a glass, and whip all lumps out with a fork. Gradually pour it into the pudding and bring to a boil. When you are satisfied with the consistency, the pudding is ready to serve. If it is too thin, you can add more water with potato starch and bring it to a boil again. The pudding will get even thicker when it cools down.
Serve the red berry pudding warm or cold in bowls with cold cream or milk on top.
Find the full recipe further down this page.
Frequently asked questions
You can use almost all kinds of berries and also rhubarb. The ones you don’t want to eat are boiled to a juice for the pudding, and nice berries like strawberry and raspberry can be added as filling.
The name of this dessert is probably the hardest thing to say in danish. It is called “Rødgrød med fløde” and translates directly to “Red porridge with cream”. In danish we use the word grød (porridge) for porridge but also for soft fruit sauces like applesauce and a thick berry sauce as this actually is.
I don’t recommend freezing the finished pudding, but you can freeze the juice and then just add the berries and set the juice with the mixture of potato starch and water before serving.
Other danish desserts you might like
Recipe for the traditional danish dessert Rødgrød med fløde
Here you get our easy recipe for red berry pudding with lovely berries and fruit. You can use fresh berries or frozen ones if you have them in the freezer. The berries in the recipe are an example of what you can use, but you can easily replace them with other berries depending on which you have in the garden and freezer.
We hope that you will enjoy the recipe and that you will try it out and make the most traditional danish dessert for your family. Then you can all have fun trying to actually say the danish name “Rødgrød med fløde”.
Danish red berry pudding (rødgrød med fløde)
- 300 g black currants and red currants a mix
- 300 g rhubarb
- 100 g blackberries
- 300 g sugar
- 1 tsp vanilla paste
- 400 g strawberries
- 100 g raspberries
- 1 dl water
- 2 tbsp potato starch
- Put black currants, red currants, rhubarbs cut in smaller pieces, and blackberries in a saucepan and bring to a boil. Let it cook for 30 minutes under a lid, then strain the juice into a clean pan.
- Add sugar, vanilla, and whole strawberries. Let it cook for 5 minutes, add the raspberries at the last minute.
- Wisk water and potato starch together in a cup using a fork.
- Gradually pour the mixture into the pudding and bring to a boil while stirring. Keep adding water/potato starch until you are satisfied with the consistency. It should be quite thick but still runny. It will get even thicker when it cools down.
- Remove the pudding from the heat and let it cool down. Serve it with cold cream or milk.
How do you like the recipe?
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Note: This recipe is a translation of our danish recipe “Rødgrød med fløde” which can be found on our danish food blog.
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