Fruit ‘porridge’ with cold cream

Fruit ‘porridge’ with cold cream

The Scandinavian Cookbook
Lars Ranek

In the good old days it was common to have two-course dinners and that was the main meal of the day. Meat was very expensive, so to make sure nobody went hungry you either had a fruit soup or a ‘porridge’ such as this before the meal. During the summer, it was fruit porridge served with cold milk or cream. I love this recipe and in my family we enjoy it a great deal during summer both as a pudding and as an afternoon snack.


Quantity Ingredient
1kg redcurrants, destalked
1kg strawberries, hulled
350g caster sugar, plus extra for sprinkling
1 vanilla pod
4 tablespoons cornflour
500g raspberries, destalked
or 500g blackcurrants, destalked
6 teaspoons single cream, ice cold
or 6 teaspoons milk, ice cold


  1. Rinse the redcurrants and strawberries, but do not rinse the raspberries because they are too delicate. If you are using blackcurrants, rinse them and nip off the little brown top. Cut the strawberries into small pieces.
  2. Put all the fruit in a large saucepan with the sugar and vanilla pod. Bring to the boil and skim any froth from the surface, then reduce the heat and leave to simmer for 20 minutes.
  3. Dissolve the cornflour in a little water. Raise the heat under the pan and add the cornflour mixture to the porridge, stirring continuously as you bring the pan to the boil. As soon as the porridge reaches boiling point, turn off the heat.
  4. Pour the fruit porridge into a large serving bowl and leave to cool completely. Just before serving, sprinkle it with sugar. Serve with ice-cold cream or milk.
Trine Hahnemann
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