Rommegrot--Norwegian Christmas Pudding – a delicious recipe with sour cream, flour, milk, salt, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly.
3
It must not boil.
4
Use a heat diffuser for this process.
5
Using a flour sifter or strainer, slowly add enough flour to thicken the cream.
6
I use about 11-12 Tbsp. for a very thick pudding.
7
Using a wire whisk, whip in the flour 1 Tbsp. at a time.
8
The cream will thicken and start to pull away from the sides of the pan.
9
If the sour cream is very rich, the butter will now begin to form and rise tot he top.
10
Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency.
11
Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.
1133
kcal
Calories
14
g
Fat
215
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pints sour cream, preferably the richest (with the highest butterfat) you can find, 11 -½ tablespoons all-purpose flour (to thicken), 2 -3 cups milk, hot, 1/2 teaspoon salt (or to taste), and more.
Yes, Rommegrot--Norwegian Christmas Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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