On this page, you will find the easy-to-make and traditional recipe for Danish Red Berry Pudding. This very old and traditional Nordic recipe is in Danish known as Rød Grød Med Fløde (Rod Grod med Floede) and is a very easy dessert to make. It takes about one hour and 25 minutes to make this delicious Danish dessert. However, the actual working time is only about 5-10 minutes and requires a minimum of skills in the kitchen. This Danish dessert contains four different red berries which are cooked together with sugar and water into a thick berry pudding. It is a perfect dessert if you are looking to make a very traditional Nordic dessert.
The pronunciation of Rød Grød med Fløde
The full Danish name of this dessert is actually one of the most difficult things to pronounce for foreigners. In Danish, Red Berry Pudding is directly translated into Rød Grød. The traditional way of serving this Rød Grød is together with heavy cream (in Danish with heavy cream).
This is why the original name for this recipe is Rød Grød Med Fløde, which translated, means Red Berry Pudding with Heavy Cream. Because this name Rød Grød Med Fløde contains relatively many of the Danish letters Ø it is very difficult for non-Danish people to pronounce.
I have been told, that we Danes sound like we are having a potato in our mouth when we talk. When I travle around the world and I meet people who would like to learn to speak a little Danish, the name of this dessert is normally what I try to learn them. It is always a lot of fun for everybody when they try to pronounce the name of this Nordic dessert.
Traditional Danish dessert
As already mentioned, this recipe for Danish Red Berry Pudding is very traditional and old. Actually, Danish Red Berry Pudding is not as popular anymore as it used to be. However, it is still a very delicious dessert and it is served from time to time.
Personally, I like this dessert a lot and I make it from time to time. Especially, when we are looking for a very traditional Nordic dessert this dessert is a very great choice.
As said, the name Red Berry Pudding with Heavy Cream, reveals how this dessert is traditionally served. After you have made the red berry pudding you let it cool off before serving it with some cold heavy cream on top. It is a very simple dessert but also very delicious Danish dessert.
If you are looking for other traditional Nordic or Danish food I have a section here on my food blog with great recipes. Find the traditional Danish section in the menu above.
Thickening agent for Rødgrød med Fløde
The traditional Danish Red Berry Pudding is just different red berries and sugar, which are cooked together with water into a thicker berry pudding. Even though the berry mixture is getting thicker as the water is evaporated away it is not enough to get the best and traditional consistency.
What you need to do just before the berry pudding is ready is to add a thickening agent.
In the traditional recipe for Danish Red Berry Pudding potato starch is used as the thickening agent. Potato starch is an old, cheap and very effective thickening agent and is very often used in berry puddings and other desserts.
In Denmark, you are able to buy potato starch in every supermarket. I am not sure how popular potato starch is outside Denmark. In the case that you are not able to find potato starch then you can just substitute with a different thickening agent, which can be used in desserts. If you are able to find and use potato starch, then make sure to add this at a lower temperature and not reach boiling temperature after adding this to the berry pudding.
Recipe for Danish Red Berry Pudding
As already mentioned, it is actually really easy to make Danish Red Berry Pudding. You only need a saucepan with a lid, the ingredients and then you are good to go. If you are using fresh berries then you start by rinsing and cleaning these using cold water.
If you are using frozen berries then you just pour them in the saucepan as they are. Frozen berries are cleaned and prepared from the factory.
In the saucepan, also add water and sugar. Mix all the ingredients well and let the berries soak in the sugar and water mixture of about one hour. After one hour, turn on the heat and slowly bring the red berry mixture to boil. Let the berry pudding simmer for eight minutes before you add the thickening agent. Potato starch is the traditional thickening agent. However, you can use any thickening agent which are intended for desserts.
If you are using potato starch then make sure not to heat the berry pudding to boiling temperature after adding this.
- 125 g strawberry (4.5 oz)
- 125 g raspberry (4.5 oz)
- 125 g blackcurrant (4.5 oz)
- 125 g redcurrant (4.5 oz)
- 125 g sugar (4.5 oz)
- 1 tsp vanilla extract
- 2.5 dl water (1 US cup)
- 2 tbsp potato starch (dissolved in 5 tbsp water)
- If you are using fresh berries, then start by rinsing and cleaning them using cold water.
- Cut the strawberries and raspberries into smaller prices.
- Transfer all the ingredients except the potato starch into a saucepan. Mix the ingredients well and let the berries soak in the sugar water for about one hour.
- Using medium heat to heat up the berry and water mixture until boil. Let the mixture simmer for eight minutes.
- Lower the heat and add the dissolved potato starch. Let the red berry Pudding simmer for another 3-5 minutes but avoid the mixture to boil.
- Pour the pudding into 3-4 dishes and let it cool off before serving it with cold heavy cream. Alternative to heavy cream is sour cream mixed with some vanilla seeds.