Danish Red Fruit Pudding With Cream (Rodgrod med Flode)

Red fruit pudding tastes a little like jam, though much less sweet. Jennifer McGruther

Red fruit pudding is an old-fashioned Danish dessert. It tastes a little like jam, though much less sweet. You serve it with plenty of fresh cream and eat it much like porridge.

Serves 6

• 1 1/2 pounds fresh or frozen mixed red berries, such as strawberries, raspberries, and currants
• 3 tablespoons sugar
• 1/2 cup water, divided
• 2 tablespoons arrowroot powder
• Heavy cream, to serve

Remove any hulls from the berries and chop coarsely. Drop the berries into a saucepan, and add the sugar and 1/4 cup water. Bring the berry mixture to a boil over medium-high heat, and then immediately turn down the heat to medium-low. Allow to gently simmer until they soften and lose their form, about 10 minutes.

Turn off the heat. Strain the berries through a fine-mesh sieve or piece of cheesecloth and return the berry juice to the pan. Discard the solids.

Dissolve the arrowroot powder into the remaining 1/4 cup water. Bring the strained berry juice to a boil over medium-high heat. Pour in the arrowroot mixture, stirring constantly, until the juice thickens.

Pour the berry pudding into a serving dish, cover, and transfer to the fridge to set for at least 2 hours and up to 2 days. To serve, spoon into individual bowls and top with a splash of heavy cream.