Pudding & Dessert
Rote Grütze Berry Pudding with Fresh Vanilla Sauce
Prep
15 min
Cook
20 min
Servings
4
Level
Easy
Rote Grütze is a classic North German berry pudding that's fresh, slightly tart, and just sweet enough—perfect as a summer dessert. It has a soft, chewy texture thanks to a cornstarch thickener, and is usually served chilled with a creamy vanilla sauce that makes every bite extra special. This recipe is super easy to make at home without any special equipment.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams mixed berries (strawberries, raspberries, blueberries, pitted cherries)
- 100 grams granulated sugar
- 300 ml water
- 3 tbsp cornstarch
- 4 tbsp cold water (to dissolve the cornstarch)
- 1 tbsp lemon juice
- 300 ml whole milk
- 2 egg yolks
- 30 grams granulated sugar (for the vanilla sauce)
- 1 tsp vanilla extract
- 1 tsp cornstarch (for the vanilla sauce)
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👩🍳 Instructions
- 1 Wash all the berries thoroughly. If using strawberries, cut them into small pieces. Set aside a few whole berries for garnish.
- 2 Put the berries, sugar, and water into a pot. Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes.
- 3 Add the lemon juice and stir well.
- 4 Dissolve the cornstarch in the cold water, then pour it slowly into the fruit mixture while stirring constantly to prevent lumps.
- 5 Keep cooking over low heat, stirring, until the mixture thickens and gently bubbles, about 3-5 minutes. Remove from heat.
- 6 Pour the pudding into serving glasses or small bowls, let it cool to warm, then refrigerate for at least 3 hours until set and chilled.
- 7 For the vanilla sauce: heat the milk over low heat until warm, being careful not to let it boil.
- 8 Whisk the egg yolks with the sugar and cornstarch until smooth, then gradually pour in the warm milk while whisking quickly so the eggs don't curdle.
- 9 Pour the mixture back into the pot and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat, add the vanilla, stir well, then let cool.
- 10 Serve the chilled berry pudding with the vanilla sauce drizzled on top, garnished with fresh berries.
💡 Tips
• Use frozen mixed berries if fresh ones are hard to find or out of season—the results will still be delicious.
• Don't cook the vanilla sauce over high heat, as the egg yolks can curdle and become lumpy.
• This pudding can be stored in the fridge for up to 3 days, making it perfect to prepare a day ahead.
• Adjust the amount of sugar depending on how tart the fruit you're using is.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
4 gg
Protein
6 gg
Fat
38 gg
Carbs
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