The Norwegian Christmas pudding known as rommegrot is a highly valued traditional dish during the December festivities in Norway. This delicious and creamy pudding is typical of the Scandinavian region and is characterized by its smooth texture and its slightly sweet and spiced flavor, reminiscent of the warmth of the winter season. In other Latin American countries, it does not have a specific name, but it could be compared to different variants of porridge or rice and milk puddings, common in Christmas cuisine. Its preparation reflects the influence of rural Norwegian cooking, where simple but nutritious ingredients are used, and it is usually served accompanied by melted butter, sugar, and ground cinnamon, which give it a special and traditional touch.
Norwegian Christmas pudding rommegrot
How to Prepare Norwegian Christmas Pudding Rommegrot
Ingredients: Sour cream, all-purpose flour, milk, salt, sugar, butter, ground cinnamon.
Steps:
Toppings: melted butter, sugar, ground cinnamon. Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly.
Reduce the heat and let it barely simmer for 1 hour, uncovered, so it reduces slightly.
It must not boil.
Use a heat diffuser for this process.
Using a sieve or flour sifter, slowly add enough flour to thicken the cream.
I use approximately 11-12 tablespoons.
For a very thick pudding.
Using a wire whisk, incorporate the flour one tablespoon at a time.
The cream will thicken and will start to pull away from the sides of the pot.
If the sour cream is very rich, the butter will start to form and rise to the surface.
Remove this with a spoon and set it aside.
Add enough hot milk to achieve a porridge-like consistency.
Add sugar and salt to taste.
Serve in bowls with melted butter, sugar, and cinnamon on top.
Ingredients (7)
- Sour Cream
- All-Purpose Flour
- Milk
- Salt
- Sugar
- Butter
- Ground Cinnamon
Instructions (24 steps)
- 1 "Toppings: melted butter
- 2 sugar
- 3 ground cinnamon. Place the sour cream in a thick-bottomed saucepan and bring to a simmer over medium heat
- 4 stirring constantly.
- 5 "Reduce the heat and let it barely simmer for 1 hour
- 6 uncovered
- 7 so it reduces slightly.
- 8 "It must not boil.
- 9 "Use a heat diffuser for this process.
- 10 "Using a flour sifter or strainer
- 11 slowly add enough flour to thicken the cream.
- 12 "I use approximately 11-12 tablespoons.
- 13 "For a very thick pudding.
- 14 "With a wire whisk
- 15 incorporate the flour one tablespoon at a time.
- 16 "The cream will thicken and will start to pull away from the sides of the pot.
- 17 "If the sour cream is very rich
- 18 the butter will start to form and rise to the surface.
- 19 "Remove this with a spoon and set it aside.
- 20 "Add enough hot milk to achieve a porridge-like consistency.
- 21 "Add sugar and salt to taste.
- 22 "Serve in dishes with melted butter
- 23 sugar
- 24 and cinnamon on top."