Kulaga berry pudding

Rinse the berries, add 400 ml of water, bring to a boil and simmer for 5 minutes until they burst.

Mash the berries, add the sugar and stir until dissolved.

Whisk the flour into 200 ml of cold water until smooth and lump-free.

Pour the flour mixture into the berries in a thin stream, stirring constantly. Cook over low heat for 7–8 minutes until the kulaga thickens and no longer tastes of raw flour.

The thick mixture spits hot drops as it bubbles — stir with a long-handled spoon.

Spoon the kulaga into dessert bowls and let cool for 20 minutes — it will thicken further. Serve warm or cold. Done!