Prep 15 mins
Cook 45 mins
You know the pudding is a success when the butterfat rises to the top after the flour is added. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 cups heavy cream (the original recipe called for very thick and slightly soured cream)
- 1⁄2 cup water (to rinse cream from container)
- 1⁄2 cup flour, sifted
- 1⁄2 teaspoon salt
- 1 pint milk, hot
- cinnamon, to taste
- Simmer cream and water very slowly, about 45 minutes, stirring occasionally.
- Combine flour and salt; sift into hot cream, beat until smooth and cook slowly until thick (if any butterfat comes out, remove and save).
- Stir in hot milk and beat well.
- Pudding should be very smooth and creamy.
- Pour into a bowl and make depressions in the top for the reserved butter fat.
- Serve hot in dessert dishes with sugar and cinnamon sprinkled on top.