Danish Red Berry Pudding

Rødgrød med fløde is a Danish red berry pudding, simmered, thickened with starch and served cold with cream. Rødgrød means "red porridge" in Danish, a name that refers to its colour and its thick, spoonable texture. It is a summer dessert built on red berries. A close relative, Rote Grütze, is made in northern Germany, so this family of red-fruit puddings is shared across the border.

What it really is

Redcurrants and raspberries are simmered with sugar until they break down and release their juice. The juice is then thickened with cornstarch, which gives the pudding a soft, spoonable set. It is poured into a dish or bowl, cooled and served chilled. The cream is the classic partner, poured over the top or served alongside in a jug.

Rødgrød is not a jam. The starch makes it a pudding, so it is spooned into a bowl rather than spread on bread.

How it's served

• Cold, chilled after cooking, in a bowl or glass.
• With cream, either poured over the top or served in a jug on the side.
• In summer, when red berries are in season.

How to write it on the menu

• Name the berries, redcurrant and raspberry, and say whether the fruit is fresh or frozen.
• Flag milk. The cream is a declarable allergen, so state whether it is served on the side or poured over.
• Say the pudding is thickened with cornstarch and has no wheat in the classic recipe, but confirm with the kitchen about cross-contact.
• Mark it as vegetarian, and say it is served cold.
• Give the portion as a weight or volume if you sell by size.