Rommegrot--Norwegian Christmas Pudding

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Ingredients Nutrition

  • 2 pints sour cream, preferably the richest (with the highest butterfat) you can find
  • 11 -12 tablespoons all-purpose flour (to thicken)
  • 2 -3 cups milk, hot
  • 12 teaspoon salt (or to taste)
  • 1 teaspoon sugar (or to taste)
  • to taste butter, melted (as a garnish)
  • to taste sugar (as a garnish)
  • to taste ground cinnamon (as a garnish)


  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.

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