Svisker Gröt - Norwegian Prune Pudding

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READY IN: 1hr 30mins
Recipe by mollypaul

A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Ingredients Nutrition


  1. Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
  2. Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
  3. Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
  4. Remove cinnamon and add lemon juice.
  5. Pour into a mold, chill and serve with cream.
  6. **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).

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