Danish Berry Pudding Recipe

Ingredients :

1 kg

1 kg

60 ml

30 ml

30 ml

redcurrants, stripped from stalks

raspberries, hulled

whole meal semolina

soured cream

blanched flaked almonds, toasted

sugar or honey to taste

1. Put the fruit into a pan over low heat and stir until the juice begins to run.
2. Simmer until it is tender.
3. Purée in an electric blender, or push through a nylon sieve.
4. Return to the rinsed pan, sprinkle on the semolina and slowly bring to the boil.
5. Stir frequently over low heat until the grains are tender and the purée has thickened about 20 minutes.
6. Taste and stir in sugar or honey if necessary.
7. Allow to cool slightly, then turn into a glass serving bowl or individual dishes.
8. When cool, spread the soured cream in a thin layer over the top.
9. Chill.
10. Just before serving, scatter with the almonds.

Serves 8

Per Serving : 65 Calories, 3 g fat, 10 g fiber.

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