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Categories:Viewed: 53 - Published at: a year ago
Ingredients
- 4 cups berries (Red currants are traditional but fresh or frozen strawberries, blueberries and raspberries, may be u)
- 2 cups water
- 1/2 cup sugar (use slightly more if you like it sweeter rather than tarter)
- 2 tablespoons potato starch (or cornstarch. Find potato starch in the Jewish Foods section.)
- 2 tablespoons cold water
- 1 -2 tablespoon sugar (sprinkle on top to prevent a skin from forming. Just a little bit will do the trick!)
- 1 cup whipping cream (to pour over the top of the set pudding, just prior to serving.)
Method
- Bring berries (or rhubarb) to a boil with the water and cook until the seeds separate from the fruit. Strain using cheesecloth or a fine sieve if you just want the berry juice and no fiber.
- Pour the cooked berries (with or without seeds and skins) back into the pot and bring to a boil. Add sugar, stir until the sugar is dissolved.
- In a small bowl, mix the potato starch with cold water until it is syrupy, Add a tablespoon of the hot berry mixture into the cornstarch, then add it to the remaining hot berry mixture.
- Cook over medium heat, constantly stirring, until it thickens.
- Remove from the heat and pour into individual glass dishes.
- Sprinkle lightly with sugar to prevent a skin from forming.
- Let cool.
- Just before serving, float a thin layer of unwhipped whipping cream over the set berry pudding for a nice contrast of colours and to add a counterpoint of flavour to the tart berries.
- NOTE: Some people make this the day before and swear by that method. Some people make it that day and serve it; honestly, I can't tell the difference between the two.
