This is absolutely delicious – although it didn’t turn out quite how I expected. Making it between work and a play I was going to see was simple and smelled really delicious. I put it in the fridge to cool as per the directions, but I must not have used enough cornstarch. It was more a berry ice cream topping than a pudding (although after overnight in the fridge it did thicken a little more and I had it today with plain yoghurt and it was divine). I also think it would also be really great on angel food cake. This is one of my favourite recipes I’ve made so far!
4 to 6 servings
- Water — 3 cups
- Sugar — 1 cup
- Berries, any type, cleaned and trimmed — 4 cups (I used strawberries and blackberries)
- Cornstarch — 1/4 cup
- Water — 3 tablespoons
- Bring the water to a boil in a large saucepan. Add the sugar and stir to dissolve. Add the berries and simmer, stirring occasionally, for 5 to 10 minutes, or until they begin to break down. Add extra sugar to taste as needed.
- Stir the cornstarch into the 3 tablespoons of cold water, and then whisk the cornstarch slurry into the simmering berries to thicken it into a loose, pudding-like consistency. (Keep in mind, the berries will thicken even more as they cool. You might not need all of the slurry. Then again you might need more. It depends on the berries.)
- Remove from heat and pour the berries into a large bowl or individual serving dishes. Cover with plastic wrap and chill well.
- Serve topped with a little cream or with a dollop of whipped cream.
- Use whatever berries are in season: blackberries, strawberries, gooseberries, raspberries. Or combine two or more types.
- The berries will vary in their sweetness, so the adjust amount of sugar in the recipe to your liking.
- Potato starch or arrowroot can be used in place of the cornstarch.
Ecuadorian potato soup – Locro de Papa