The Hat's setting is Denmark. Danish cuisine features the locally grown ingredients suited to its cool and moist climate including berries, potatoes, rye, mushrooms and barley. The Danish word for strawberries, Jordbaer, literally means 'earth berries'.
Kids will delight in whipping up this easy pudding: they can mash the berries and sugar together, stir the cornstarch and water, and older children can even stir the pudding once it is on the stove.
- 1 pound strawberries, fresh or frozen and thawed
- about 2 tablespoons sugar
- 1/3 cup water
- 1 tablespoon cornstarch
- Place strawberries and sugar in a medium saucepan, and mash with a potato masher, wooden spoon, or spatula. It does not have to be perfect- we liked ours with larger pieces of berry throughout the pudding.
- Let the strawberries and sugar sit together while you mix the water and cornstarch in a small bowl. Stir until smooth and there are no lumps.
- Stir the cornstarch mixture in with the strawberries.
- Place pan on stove and cook, stirring occasionally, over medium to medim-high heat until boiling and the pudding becomes glossy and somewhat translucent.
- Remove from heat. Transfer pudding to a bowl and place in the fridge until chilled and thickened, about 1 hour.
- To serve, divide pudding among four bowls (or save some for later, it keeps well) and optionally top with a dollop of sour cream, vanilla or plain yogurt, or sprinkle with chopped almonds.