Mazamorra Morada (Peruvian Spiced Purple Fruit Pudding)
A glossy purple fruit pudding scented with cinnamon, cloves and pineapple. Traditionally made with purple corn, here with easy-to-find berries.
- Time50 min
- LevelEasy
- Costabout £0.83 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the blackcurrants, blueberries, apple, apricots, cinnamon, cloves and water in a large pan. Bring to the boil, then simmer for 25 minutes until the fruit is very soft.
25 min - 2
Strain through a sieve into a clean pan, pressing the fruit to get all the colour out. Keep the apple and apricot pieces and discard the rest, including the spices.
- 3
Stir the sugar into the purple liquid and bring back to a gentle simmer.
- 4
Mix the cornflour with 100 ml cold water until smooth. Pour into the pan, stirring constantly for 3 to 4 minutes until thick and glossy.
4 min - 5
Stir in the pineapple, reserved apple and apricots and the lime juice. Simmer for 2 minutes.
2 min - 6
Serve warm or chilled in small bowls. It thickens as it cools.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.