Rødgrød med fløde
A Danish recipe using summer fruits
¾ kg of fruit— a mixture of any of redcurrants, blackcurrants, raspberries or strawberries.
½ litre water
Approximately 150 gram of sugar according to the sweetness of the berries.
3 or 4 tablespoonsfuls of potato flour. The amount determines the thickness of the final pudding.
Rinse the berries or use frozen ones. Place in a saucepan, add water & sugar and bring to the boil. Cook slowly for 5 minutes.
Dissolve the potato flour in a little cold water and add to the hot fruit mixture. It is better if you turn off the heat to do this.
When the grød has cooled a little, pour into a bowl and sprinkle with a little sugar. Allow to cool.
Serve with milk, cream and sugar if required.