Rommegrot--Norwegian Christmas Pudding

Serves:
Units:

ingredients

  • 2 pints sour cream, preferably the richest (with the highest butterfat) you can find
  • 11 -12 tablespoons all-purpose flour (to thicken)
  • 2 -3 cups milk, hot
  • 12 teaspoon salt (or to taste)
  • 1 teaspoon sugar (or to taste)
  • to taste butter, melted (as a garnish)
  • to taste sugar (as a garnish)
  • to taste ground cinnamon (as a garnish)

directions

  • 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.
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@troyh
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  1. gregandsuzanne
    my norwegian grandmother used to make this for me when I was sick because she knew I would eat it all.
    Reply
  2. Iceland
    This is so delicious! Thank you for posting,what a great recipe. i use low fat sour cream but it worked fine. We loved it!
    Reply
  3. Mirj2338
    The year I was 7 we lived in Norway for a year. My aunt used to make this for us as a special treat for breakfast. This one REALLY brings back memories!
    Reply
  4. LikeItLoveIt
    Very delicious, I will have to make this at Christmas also.
    Reply
  5. troyh
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