This recipe is from the Stitcher’s Choice Cookbook .
Rommegrot (Norwegian Christmas Pudding)
- 4 cups thick cream
- 1 1/4 cups flour
- 2 cups whole milk
- 1/2 cup sugar*
- 1 Tablespoon cinnamon
This is very rich. In Norwegian ‘Romme’ means sour, but we have always made this with heavy cream instead of sour cream. Pour cream into a heavy saucepan and heat until it starts to boil. Sift in 3/4 cup of the flour and whip with a wire whisk. Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the cream. Then remove from the heat. Skim off the butter and set it aside. Keep stirring until more of the butter comes out. Put the milk in another kettle and heat to boiling. Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended. Pour into individual serving dishes and sprinkle the cinnamon and sugar on top. Pour the butter you saved over the top. Serve warm.