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Print this Recipe    Rommegrot

Rommegrot
Norwegian Christmas Pudding
Serves 8-10

2 pints sour cream
11-12 tablespoons flour
2-3 cups hot milk
1/2 tsp. salt or to taste
1 tsp. sugar or to taste

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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