Rommegrot

Mary S. Asks...
Kyle Lerfald Replies
Rommegrot - Norwegian Christmas Pudding
Rommegrot

Mary S. asks...
Always wanted to know what Rommegrot looks/tastes like. Can you enlighten me?

Kyle Lerfald Replies
Picture sour cream soup,or a bowl of thick milk. Warm yoghurt, without the spiciness that that implies.

Rommegrot - Norwegian Christmas Pudding
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 to the 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.
Serves 8-10

Rommegrot
4 cups sweet cream
2 cups of flour
4 cups of milk, scalded
1/2 cup of sugar
1 teaspoon salt
Method:
Put cream into heavy sauce pan and boil for 10 minutes; sift flour into cream very gradually to prevent lumps from forming. Continue cooking over moderate heat, stirring to bring out butterfat; remove butter as soon as it forms and put it into a small pan to keep it warm. Add a little more flour to the "grot" and when well mixed add scalded milk gradually, stirring until mixture is smooth. Add salt and sugar and cook about 10 minutes more. Serve hot with drawn butterfat, sugar and cinnamon.