Red Pudding Danish Recipes

DANISH RED BERRY PUDDING WITH CREAM

Danish Red Berry Pudding With Cream image

This is a classic Danish dessert. I like it because it is so versatile, you can use the fruit on hand. For me it would include some rhubarb, because it grows well here, and I love it! Posted for ZWT9

Provided by AlaskaPam

Categories Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
3 cups water
1 cup sugar
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1 cup heavy cream (plain or sweetened and whipped)

Steps:

Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
Serve chilled with either plain or whipped cream.

Nutrition Facts : Calories 429.2, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 29.2, Carbohydrate 59, Fiber 0.1, Sugar 50, Protein 1.2

RED PUDDING (DANISH)

Red Pudding (Danish) image

My friend DeEtta helped put together a cookbook of family recipes which they called "Aromas of the Past and the Present. Her family is of Danish heritage. This was submitted by Vi Nissen. I've not yet made this nor are there any cooking times. Please let me know how long it takes when you make it :)

Provided by Acerast

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 quarts rhubarb, cut in 1-inch lengths
water, to cover
1 cup sugar
3 tablespoons tapioca
1 tablespoon red food coloring
cream or milk, for serving

Steps:

Put rhubarb in a large saucepan; cover with water.
Bring to a boil and boil until rhubarb is tender (no cooking time given - maybe 15-20 minutes).
Add sugar and food coloring; reduce heat and stir in tapioca, stirring occasionally and cooking slowly until thick.
May be served hot or cold with milk or cream.

Nutrition Facts : Calories 171.6, Fat 0.2, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 43.1, Fiber 2.2, Sugar 34.8, Protein 1.1

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