Norwegian Pudding Recipes

NORWEGIAN PUDDING

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.

FLOTEGROT, NORWEGIAN CREAM PUDDING

Steps:

• 1. Pour the cream into a very heavy 3 to 4 quart saucepan.
• 2. Bring to a boil over medium heat and simmer x 10 minutes, stirring constantly.
• 3. Stir in ¼ cup of the flour, beating with a whisk to keep the mixture smooth.
• 4. Whisk in the next ¼ cup of flour. Using a wooden spoon continue to stir the batter which will be quite thick and must be stirred constantly throughout the whole process of cooking .
• 5. Continue to cook and stir until the butterfat separates from the paste. Pour off the butterfat into a small serving dish and keep warm (about ¼ cup).
• 6. Slowly beat or whisk in the milk slowly with the salt, and 2 tablespoons sugar. Bring to a boil, stirring constantly, and beat until smooth and thickened.
• 7. Stir together the cinnamon and l/2 cup sugar. Serve with hot butter drippings and sugar and cinnamon.

SVISKER GRöT - NORWEGIAN PRUNE PUDDING

Steps:

• Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
• Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
• Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
• Remove cinnamon and add lemon juice.
• Pour into a mold, chill and serve with cream.
• **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts).

ROMMEGROT--NORWEGIAN CHRISTMAS PUDDING

Steps:

• Garnishes: melted butter sugar ground cinnamon Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
• Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
• It must not boil.
• Use a heat diffuser for this process.
• Using a flour sifter or strainer, slowly add enough flour to thicken the cream.
• I use about 11-12 Tbsp. for a very thick pudding.
• Using a wire whisk, whip in the flour 1 Tbsp. at a time.
• The cream will thicken and start to pull away from the sides of the pan.
• If the sour cream is very rich, the butter will now begin to form and rise tot he top.
• Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency.
• Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.