Danish Red Berry Pudding (Rødgrød Med Fløde)

Danish red pudding
Thomas Angermann/Flickr/CC By 2.0
Prep: 10 mins
Cook: 30 mins
Chill: 2 hrs
Total: 2 hrs 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
373 Calories
15g Fat
60g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 373
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 46%
Cholesterol 45mg 15%
Sodium 26mg 1%
Total Carbohydrate 60g 22%
Dietary Fiber 5g 19%
Total Sugars 42g
Protein 3g
Vitamin C 34mg 170%
Calcium 62mg 5%
Iron 1mg 5%
Potassium 352mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rødgrød med fløde, red berry pudding with cream, is the hallmark dessert of Denmark. A simple yet delicious dessert, this dish is made with four ingredients—berries, water, sugar, and potato starch or cornstarch—then topped with heavy cream. 

Use tart berries like red currants if you can find them. If you use strawberries instead, reduce the amount of sugar so it isn't too sweet. You can also mix up the many types of berries. There are seemingly limitless variations and many recipes include rhubarb as well.

Plan ahead when making this as after heating the mixture, it has to chill for two hours. The dish can also be made up ahead of time and kept in the refrigerator for two days. 

Every bite of this pudding will bring you a delicious burst of flavor. It is a refreshing summer treat or dish to serve at the end of a meal. 


  • 1 1/2 pounds red berries or fruit, such as red currants, black currants, raspberries, strawberries, rhubarb, or a combination

  • 3 cups water

  • 1 cup sugar

  • 1/4 cup potato starch, or cornstarch, dissolved in 1/2 cup cold water

  • 1 cup heavy cream

  • 1 tablespoon vanilla sugar, for the whipped cream, optional

Steps to Make It

  1. Gather the ingredients.

  2. Clean the fruit well. If using rhubarb, chop it into 1-inch pieces.

  3. Place the fruit into a nonreactive saucepan and cover with 3 cups water. Bring to a boil and reduce heat to medium-low and simmer until the fruit falls apart.

  4. Remove from heat and strain juice through a cheesecloth or a fine-meshed sieve. Discard the berry seeds.

  5. Return juice to heat, stir in sugar, and bring to a low boil.

  6. Reduce heat to medium and add the dissolved potato flour or cornstarch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of heavy syrup.

  7. Remove from heat, pour into individual serving bowls, cover with cling wrap, and refrigerate for at least 2 hours and up to two days.

  8. Serve chilled with either plain or whipped cream sweetened with vanilla sugar.

  9. Enjoy.


  • Fresh or frozen berries can be used for this pudding. If using fresh berries, rinse them before putting them in the pot; frozen ones can just be thrown in.
  • The potato starch or cornstarch is used as a thickening agent to help firm up the pudding.

Recipe Variation

  • Add in some blueberries to the mix of fruit. Try raspberries, blueberries, and strawberries, a favorite of ours.