William Pokhlebkin

Kulaga

Berry Pudding

Preparation info
    • Difficulty

      Easy

Appears in
Ethnic Cuisines of our People
Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

  • About

Any fresh berries like strawberries, blackberries, raspberries, cranberries, gooseberries or bilberries can be used for this, or as a variation cherries or plums without their stones.

Ingredients

  • 1 kg (2 lb) berries
  • 3-4 tablespoons rye flour</

Method

Half fill an earthenware casserole with berries and fill up with water. Cook in the oven, at a gradually rising temperature (150°C, 300°F, gas mark 2 to 180°C, 350°F, gas mark 4). When the berries disintegrate, gradually add the flour until a thick, mealy consistency is achieved. Add the sugar and honey about halfway through the cooking process. The final consistency should be that of porridge.