CONTEST DESSERT: Norwegian Fruit Pudding (Rodgrod Med Flode)

Two versions of Norwegian Berry Pudding

RODGROD MED FLODE (NORWEGIAN FRUIT PUDDING)
Adapted by BumbleBeeBoogie

2 pint baskets of red currants or raspberries, or a combination of both
2 cups water
1/2 cup granulated white sugar
1 tablespoon cornstarch
2 tablespoons water
optional 1 teaspoon vanilla extract
optional sweetened whipped cream
optional blanched slivered almonds

Rinse the berries, remove any remaining leaves from the raspberries or stems from the currents. In a large saucepan, combine the berries and water; simmer over medium heat about 10 minutes.
Strain into a bowl and stir in the sugar.

In a small bowl, blend the cornstarch and cold water into a smooth paste. Quickly whisk the cornstarch mixture into the saucepan, stirring constantly. Add the berries and bring the mixture to a boil, stirring constantly; cook for 3 minutes until starting to thicken.

Remove from the heat and stir in the vanilla. Sieve mixture, if desired.

Chill in the refrigerator until set. Serve with sweetened whipped cream and decorate with slivered blanched almonds, if desired. Makes 4 servings.
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RODGROT MED FLOTE
(Norwegian Berry Pudding with Cream)

1-1/2 pounds fresh raspberries, strawberries, or a combination
2 cups water
1/2 cup granulated white sugar
3 tablespoons cornstarch
optional 1 pint light cream
slivered blanched almonds

Stem the berries; rinse and drain (or defrost if using frozen berries and save liquid). There should be 2-1/2 cups total. If fresh, add 2 cups of water and cook until the berries are soft.
Add the sugar.

In a small bowl mix the cornstarch and 2 tablespoons cold water. Add a small amount of berry juice; mix well and quickly whisk into the berry mixture. Cook over medium heat, stirring constantly, until pudding starts to thicken. Reduce the heat, cook 10 minutes.

Turn into a serving dish or individual serving dishes. Refrigerate until set. Serve topped with cream and garnished with slivered almonds.