STRAWBERRY FRUIT PUDDING
Jordgubbskräm
1/4 to 1/3 cup sugar
2½ tablespoons potato starch flour
Trim and rinse the berries and cut in slices or halves if they’re large. Mix berries, water, sugar and whatever thickening you choose or can get hold of in a saucepan. Bring to a boil, stirring gently but carefully.
Jordgubbskräm
Choose juicy, well-ripened berries for this classic Swedish dessert. The potato starch flour can also be substituted with cornstarch/cornflour,
tapioca or arrowroot.
4 servings
2 to 3 cups fresh strawberries
2 cups water1/4 to 1/3 cup sugar
2½ tablespoons potato starch flour
Trim and rinse the berries and cut in slices or halves if they’re large. Mix berries, water, sugar and whatever thickening you choose or can get hold of in a saucepan. Bring to a boil, stirring gently but carefully.
Immediately pour into a serving bowl. Sprinkle the
surface with sugar to avoid “skin” from appearing (comes from the starch).
Allow to cool.
Instead of strawberries you can use other juicy
berries such as raspberries, blueberries, redcurrants e t c. One really lovely
variety is to use rhubarbs with either raspberries or strawberries.
Serve this dessert cooled or chilled with creamy milk.
A childhood favourite that has stayed with me over the years. In Swedish we
call this pudding “kräm”, because it’s not really as thick as a pudding (or
shouldn’t be).
Enjoy!
Bella
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