This post is also available in: Deutsch (German)
I have to admit that I wasn’t a fan of red berry pudding (Rote Grütze) at all, especially as a kid. In fact, I didn’t like cooked fruits or vegetables at all. I much preferred to eat everything raw 🤷🏻♀️😅 But as the saying goes, tastes change and today I like red berry pudding, especially with vanilla custard.
Simple & classic: the basic recipe for red berry pudding with vanilla sauce
The basic recipe for red berry pudding is so simple that I’m almost embarrassed 😅 All you need are mixed red berries, pitted cherries, some potato or corn starch and a little water. I make it even easier for myself and use cherries from the jar and a frozen berry mix. The fruits are boiled down anyway, so I don’t think it’s a bad thing if you don’t use fresh fruits. I even believe that the Rote Grütze is more aromatic with frozen fruits. Plus, you don’t have to make life unnecessarily difficult or complicated, right?
Today I share the classic recipe with you, but this recipe also allows you to be creative. You can add different flavors and spices e.g. cinnamon or gloves or even orange zests. Also you can substitute the custard with ice cream.
Ingredients (makes 4 – 6 servings):
Red Berry Pudding
- 750 g Frozen berry mix
- 250 g pitted of cherries
- 5 tbsp caster sugar
- 3 tbsp cornflour
- ½ cup water + 2 tbsp to dissolve cornflour
- Zest of ½ organic lemon
- 250 ml heavy cream
- 250 ml milk
- 1 vanilla bean, pulp and pod
- 6 egg yolks
- 80g caster sugar
- For the Red Berry Pudding (Rote Grütze): mix frozen berries, cherries, sugar and ½ cup of water in a saucepan and heat on high heat.
- Mix cornflour with 2 tbsp of cold water to dissolve.
- Add the cornflour mix to the berries and bring to the boil on high heat.
- Keep stirring until it thickens. Remove from heat. Add lemon zest and stir through the mixture.
- Fill the pudding (Rote Grütze) into a large dessert bowl and place in the refrigerator to cool for at least 30 minutes to set.
- For the Vanilla Sauce/ Custard: In a medium saucepan, add the cream, milk and vanilla bean. Scald the mixture (just under the boiling point. You only want to see some froth building on the edges) on medium-high heat. Include both the vanilla pulp and pod for maximum flavour. Remove the saucepan from the heat when the mixture begins to slightly froth around the edges of the saucepan, set aside.
- Separate the egg whites from the yolk.
- Whisk egg yolks with caster sugar in a bowl until creamy, light and thickened.
- Add the infused vanilla milk mixture to the creamed egg mixture and combine. Place the mixture back into the saucepan on medium-high heat, stirring continuously until the mixture thickens and coats the back of a spoon. Place in the refrigerator to cool. Tip: Start at a lower temperature and increase slightly. This helps you to prevent “scrambled eggs.”
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