1-If using fresh berries, rinse and clean them. Cut strawberries and raspberries into smaller pieces to help them break down during cooking.

2-Combine strawberries, raspberries, blackcurrants, redcurrants, sugar, vanilla extract, and 2.5 deciliters water in a saucepan. Mix well and let the berries soak in the sugar water for about one hour to enhance their flavors.

3-Heat the mixture on medium until it boils, then simmer for eight minutes to soften the berries and develop a rich taste.

4-Reduce heat. Dissolve the potato starch in 5 tablespoons of water. Stir this starch mixture into the simmering berries carefully to avoid lumps.

5-Simmer gently for another 3-5 minutes without boiling, as boiling can affect the consistency. For tips on smoother textures, check out similar dessert techniques in our no-churn ice cream recipe for inspiration.

6-Pour the pudding into serving dishes and let it cool completely, which takes about an hour, to achieve the perfect set.

7-Serve cold, topped with heavy cream or an alternative like sour cream mixed with vanilla seeds for added depth. The total time, including soaking, is around 1 hour and 15 minutes, with just 5 to 10 minutes of hands-on effort.