Easy Pudding Desserts: Danish Berry Pudding Dessert Recipe (Rodgrod)
Danish Berry Pudding (Rodgrod)
One of the few things that my grandmother made for dessert when I was growing up was what she called Danish pudding. Since she was Danish, it was somehow appropriate! However, she did not know how to make it from scratch. Somehow though she discovered this miracle package that is still around to this day - Junket pudding. It is marketed still as Junket Danish Dessert.
I have always loved the tart and sweet combination of the pudding. I will make it usually at Christmas and regularly for years as a joke, almost every member of my family will wrap a box of Junket Danish Dessert and give it to me as a gift. After a while, I could not keep up with my supply so begged for them to stop!
It is a wonderful ending to a meal because it is a fruit pudding, there are no starches per se and it is a delicious finale to a rich main dish. Over 30 years ago now, one of my first treasured cookbooks was Betty Crocker's International Cookbook. I have practically worn the covers off going back to visit some of my favorite recipes. On thinking of red desserts for Christmas the other day, I remembered this berry pudding I had made years ago that tasted EXACTLY like Junket Danish Dessert and here is the recipe for it.
RODGROD RECIPE (BERRY PUDDING)
- 1 package (10 ounces) frozen raspberries, thawed
- 1 package (10 ounces) frozen strawberries, thawed
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1/2 cup cold water
- 1 tablespoon lemon juice
- Slivered almonds
- Fine granulated sugar (optional)
- Half-and-half (optional)
- Puree the berries in a food processor (or press through a sieve to remove seeds).
- Mix cornstarch and water in a saucepan.
- Gradually stir in the water. Add the processed fruit.
- Heat the entire mixture to boiling stirring constantly.
- Boil and stir for 1 full minute.
- Remove the pan from the heat. Add in the lemon juice.
- At this point, you can pour into individual dessert dishes or 1 serving bowl.
- My tweak - I sprinkle fine granulated sugar over the top of the pudding.
- Cover and refrigerate at least 2 hours.
- Sprinkle with the slivered almonds.
- In Denmark, they serve with half-and-half - I have never tried it that way.