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Red Fruit Pudding

August 9, 2018

Red Fruit Pudding

If this dish is truly reflective of Norway’s cuisine, then we are ready to travel to this part of Scandinavia, if nothing other than to delight in its fine fare. Easy to make and balanced with just the right amount of tartness and sweetness. We hope you enjoy this as much as Kevin and I did! Kevin’s version of “Red Fruit Pudding” comes from The Usborne Internet-Linked Children’s World Cookbook.
1 lb. raspberries, blackcurrants or redcurrants (we used raspberries)
2 Tbsp. sugar
2 cups cold water
2 Tbsp. cornstarch
Optional: (Since we love chocolate, we added Scharffen Berger’s Semisweet Baking Chunks, Fine Artisan Dark Chocolate.)
Put the fruit, sugar, and water in a pan. Cook over low heat for 5 minutes, or until the fruit is soft. Let the fruit cool, then use the back of a spoon to push it through a sieve into a bowl. Discard the seeds. Put the cornstarch in a cup. Mix it with a tablespoon of the cooked juice until smooth. Stir the cornstarch mixture into the juice. Then, pour the entire mixture back into the pan and bring to a boil. Turn the heat down low. Cook the juice for five minutes, stirring it with a wooden spoon the entire time. Take the pan off the heat and let the mixture cool. If desired, before pouring mixture into serving glasses or bowls, place 6-8 chunks of chocolate chunks in each of four dishes followed by an equal distribution of the cooled off mixture. Chill in refrigerator before serving.


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