Rødgrød med Fløde (Nordic Berry Pudding with Cream)

• 600 g Mixed berries, fresh or frozen
• 200 ml Water
• 120 g Caster sugar
• 1 medium Lemon
• 30 g Cornflour
• 200 ml Double cream, well chilled

1. Put the mixed berries, water and caster sugar in a saucepan. Finely grate in a little lemon zest, then squeeze in the juice. Bring to a gentle simmer over medium heat and cook for 6 to 8 minutes until the berries have softened and the juices are vivid.
2. Tip the berries and liquid into a sieve set over a mixing bowl and press firmly to extract as much juice as you can. Return the juice to the saucepan; you can discard the seeds and skins, or keep them if you prefer a more rustic pudding. Bring the juice back to a gentle simmer.
3. In a small bowl, whisk the cornflour with 3 tbsp of cold water taken from the measured water until smooth. Whisk the slurry into the simmering berry juice in a steady stream. Cook for 1 to 2 minutes, whisking constantly, until glossy and thick enough to coat the back of a spoon.
4. Pour the pudding into a serving bowl or individual dishes. Let it cool to room temperature, then chill until set and spoonable. Serve cold with the double cream poured over the top.

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