1/2 lb. red currants
1/2 lb. black currants
1/2 lb. raspberries
About 1 c. sugar
2 to 3 tbsp. potato flour
1/4 c. blanched, peeled & sliced almonds (optional)
1 3/4 c. light cream (or a mixture of heavy and light cream)

Wash the fruit, place in a large pan with 1 pint water and simmer for about 5 minutes. Remove from the heat and press through a fine strainer. Reheat the fruit juice in a saucepan, and add sugar to taste. Do not make it too sweet. Meanwhile, mix the potato flour to a thin paste with a little cold water, remove the hot fruit mixture from the heat and pour this in slowly, stirring briskly to avoid lumps. Cool slightly, stirring occasionally, before pouring into a glass bowl. (If you use a crystal bowl, add a little of the mixture first to allow the bowl to heat up slowly or it may crack.) Sprinkle sugar on top to prevent a skin forming and decorate with almonds if you wish. Leave to cool, then place in the refrigerator until ready to serve. Serve with cream.

Some whole raspberries or strawberries may be set aside and added to the fruit juice just before you add the thickening. If fresh fruit is not available, rodgrod can be made with frozen fruit. Serves 6.