Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Rødgrød med fløde
Denmark's ruby-red berry pudding — raspberries, redcurrants, and strawberries thickened into a jewel-bright dessert, poured cold with lush cream; and the tonguetying name is half the fun.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Combine the raspberries, redcurrants, strawberries, sugar, and water in a saucepan and bring to a gentle boil.
- 2
Simmer for 8 to 10 minutes, mashing the berries lightly with a spoon to release their juices.
- 3
Strain the mixture through a fine sieve into a clean pot, pressing firmly to extract as much juice as possible, and discard the seeds and skins (or leave some pulp in for a rustic texture, if preferred).
- 4
Whisk the potato starch with a few tablespoons of cold water to form a smooth slurry.
- 5
Bring the strained juice back to a simmer, whisk in the slurry, and cook for 1 to 2 minutes, stirring constantly, until the mixture thickens into a glossy pudding that coats the back of a spoon.
- 6
Stir in the vanilla, pour into a bowl or individual glasses, and chill for at least 2 hours, until fully set and cold.
- 7
Serve in bowls with a generous pour of cold heavy cream over the top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving185
Calories
1 g
Protein
47 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Rødgrød med fløde is a Danish summer dessert built around red berries cooked just long enough to become spoonable. The name means red porridge with cream, and Danes often use it as a playful pronunciation test because the soft d sounds and ø vowels are difficult for outsiders. In the kitchen, though, it is very practical: ripe berries, sugar, starch, and cold cream.
Listahan note
This version keeps the dessert stripped back so the berry flavor stays clear. The main priority is thickening it gently enough that it sets like a soft pudding, not a rubbery gel.
Technique cues
- Cook the berries until they collapse and release their juices, but do not boil them hard for a long time. A shorter cook keeps the color bright and the flavor fresh.
- Potato starch thickens quickly and can turn stringy if it is boiled aggressively after adding. Stir it in off the heat or over very gentle heat until the mixture turns glossy.
- Serve it fully chilled with cold heavy cream poured around or over the pudding. The contrast between tart berries and rich cream is the point of the dish.
Kitchen flow
- Parallel prep
- Set a bowl or serving dishes in the fridge while the berries cook so the pudding cools faster once poured.
- Make-ahead
- Cook the pudding several hours ahead or the day before, then cover and chill until cold.
- Leftover move
- Spoon leftovers over plain yogurt, rice pudding, or vanilla ice cream.
- Cleanup rhythm
- Rinse the saucepan soon after transferring the pudding; berry starch sets firmly on the sides as it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Red berries
Fruit base
Purpose: They provide the tart red juice, color, and soft texture that define the pudding.
Handling: Rinse gently and remove stems or hulls before cooking; larger strawberries should be halved or sliced.
Adaptation: Use a mix of raspberries, redcurrants, and strawberries for a classic balance, or lean on frozen mixed red berries when fresh ones are not in season.
sugar
Sweetness control
Purpose: It softens the sharpness of currants and raspberries without making the dessert taste like jam.
Handling: Add it while the berries cook so it dissolves into the juices evenly.
Adaptation: Use a little less if the berries are very ripe, or add a bit more if redcurrants make the batch especially tart.
potato starch
Thickener
Purpose: It gives the pudding its clear, glossy set without making it taste floury.
Handling: Mix it with a small amount of cold water before adding so it disperses smoothly.
Adaptation: Cornstarch can thicken the dessert in a pinch, but the finish will be slightly cloudier and less delicate.
heavy cream
Serving cream
Purpose: It rounds out the tart berries and makes each spoonful feel cool and lush.
Handling: Keep it cold and pour it on at the table rather than stirring it into the whole pudding.
Adaptation: Use half-and-half for a lighter pour, knowing it will taste less rich and will not cushion the berries as much.
Technique notes
- Taste before thickening, because the tartness of red berries changes a lot from batch to batch.
- For a smoother pudding, strain some or all of the cooked berries before adding the starch; for a homier bowl, leave the fruit pieces in.
- Dust the surface lightly with sugar before chilling if you want to reduce skin forming on top.
Ingredient swaps
- Frozen berry path
- Use frozen red berries straight from the freezer and cook a few minutes longer so the extra liquid has time to concentrate.
- Cream alternative
- Pour cold oat creamer or coconut cream over the pudding for a different finish; oat is milder, while coconut adds its own flavor.
- Smoother finish
- Strain the cooked berries before thickening if you want a cleaner, sauce-like pudding with fewer seeds.
Serve alongside
- Danish butter cookies
- Cardamom buns
- Vanilla rice pudding
- Thin almond wafers
- Cold milk
- Lightly brewed black tea
- Sparkling elderflower drink
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the pudding covered for up to 3 days, keeping the cream separate until serving.
- Serve cold from the fridge; if it has set very firmly, stir gently or let it sit at room temperature for a few minutes before spooning.
- Freeze without the cream for up to 1 month, then thaw overnight in the refrigerator and stir to smooth the texture.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Fine-mesh strainer
- Serving bowl or small glass dishes
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