Blue berry pudding is similar to red berry pudding but made with blackberries and blueberries instead of strawberries, redcurrants and rhubarb.

In Denmark we are all quite familiar with puddings made of strawberries, gooseberries, prunes and rhubarb. The best known pudding made of berries is red berry pudding, a kind of national dessert. It’s made of strawberries, redcurrants, raspberries, blackcurrants and rhubarb. Not necessarily all kinds at once. We use whatever grows in the garden.

Last year I started wondering why we didn’t have a pudding made of the darker berries. My starting point was an immense amount of blackberries in my kitchen garden and blueberries from my mother. I had never heard of, or tasted, a blue berry pudding. That doesn’t mean it doesn’t exist. Maybe blue berry pudding has been served for the past 20 years without my knowledge.

Anyway, I made this pudding of blackberries. It’s not actually blue because the almost black blackberries turn bordeaux when cooked but if you add a few fresh blackberries and blueberries before serving, the pudding looks bluish. The pudding is quite acidic but a dollop of whipped cream and a few crunchy, golden almond flakes balance the flavours.