Svisker Gröt - Norwegian Prune Pudding

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.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1⁄2 lb prune
• 2  cups water, hot (just below the boiling point)
• 1  cup sugar
• 1⁄8 teaspoon salt
• 1  inch cinnamon stick
• 1⁄2 cup water, boiling
• 1⁄3 cup cornstarch
• 1  tablespoon lemon juice (fresh is best)

Directions

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).