Dazu gab es Traubengelee und ein paar Beeren aus dem Tiefkühlfach. Die Beerenflüssigkeit habe ich mit einem Hauch Maisstärke aufgekocht und als Schicht auf einen Testpudding (im Hintergrund) gegossen, sieht hübsch aus und schmeckt auch.
In Germany, "Pudding" is just one facet of the vast palette of desserts. I think the English equivalent is blancmange - but while every German child knows what "Pudding" is, I never came across blancmange in my 25 years of English culinary experience. However, it's worth making blancmange at home, because it's easy to make, cheap, consists of ingredients most households have readily available and is a comforting antidote to chilly autumn days.
Take about 5 tablespoons from a pint of milk and stir it into 30 g organic cornflour and 4 tablespoons of raw sugar. Bring the milk to the boil with a dash of vanilla essence, or a vanilla pod if you have, then whisk the cornflour mix in. Add a fresh organic beaten egg, let the mix boil up briefly and take off the heat. Fill the pudding in bowls and let them cool. The chocolate version is equally easy - instead of the vanilla factor melt 70g chocolate in the heated milk and proceed as above.
I also happened to make grape jelly from some grapes my Mum gets from a friend, which goes nicely with the sweet blancmange. Berries are nice, too....