RED PUDDING WITH CREAM

Unattributed, Stjernen Lodge #7, Astoria, OR

  • 1 cup red currants
  • 1 cup red raspberries
  • 1/8 tsp. salt
  • 1 cup white sugar
  • 1 stick cinnamon
  • 1 cup water (divided uses)
  • 3 Tbsp. potato flour or cornstarch
  • whipping cream
Red pudding with cream (RØDGRØT MED FLØTE)
  1. Cook fruit, salt, sugar and cinnamon in half the water, sugar in a covered pan for 15 to 20 minutes.
  2. Allow to cool, then strain carefully and return juice to the heat.
  3. Stir remaining water into the potato flour or cornstarch to make a smooth paste.
  4. Add this paste to the hot liquid and stir constantly until pudding is clear and thick.
  5. Pour into sherbet glasses or glass bowls [so people can see the color] and chill thoroughly before serving.
  6. Top with cream.
  7. Yields: 4-6 servings.
  1. Carol Pease, of Valykrien Lodge #1, suggest that the Junket brand Danish Dessert with Raspberries, fixed according to directions for pudding, is a quick substitute for this recipe. You can google it and find many places that sell this dessert.
  2. Lately, during the winter months, Trader Joe's has been carrying fresh red currants in their California stores. Other stores may also carry them during this time.
  3. The photo is from Nancy Lopez's (of Embla Lodge #2) cookbook The Cooking of Scandinavia, The Foods of the World series by Time-Life International (Netherlands), ©1969.