BERRY PUDDING AND CREAM

This is a traditional Danish pudding and one that would be great with red or black currants as they like it tart.  However I am using frozen Karaka berries today from Butlers and it works beautifully. 

500g red berries or fruit (red currants, black currants, raspberries, strawberries, rhubarb, karaka or a combination)

2 ½  cups water

¾  cup sugar

¼ cup cornflour, arrowroot or potato flour mixed with ¼ cup water

250 ml cream, plain or whipped with 1 Tbsp. vanilla sugar

Method

Add the fruit well into nonreactive saucepan and cover with 3 cups water; simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of berry seeds.

Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved cornflour etc  to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with cling wrap, and refrigerate for at least two hours and up to two days.

Serve chilled with either plain or whipped cream.