Red Pudding(Rodgrot) - cooking recipe

Ingredients

1 (10 oz.) box frozen strawberries
1 (10 oz.) box frozen raspberries
5 Tbsp. cornstarch
5 Tbsp. sugar
water equal to the amount of berries and juice
whipped cream or half and half

Preparation

In a large saucepan, place berries and water and cook for 5 minutes.
Strain through a sieve; there should be about 4 1/2 cups of juice.
Mix the cornstarch and sugar and add enough water to make a thin paste.
Return the juice to the pan and again bring to a boil.
Remove from heat and stir in cornstarch mixture.
Bring quickly back to a boil for 2 minutes and then remove from the heat.
Cool somewhat.
Pour carefully into a large glass bowl or individual glass dishes.
Sprinkle a little sugar on the top to prevent a skin from forming.
Best made several hours to a day ahead.
Serve with whipped cream.