Best Svisker Gröt Norwegian Prune Pudding Recipes

SVISKER GRöT - NORWEGIAN PRUNE PUDDING

Steps:

• Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
• Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
• Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
• Remove cinnamon and add lemon juice.
• Pour into a mold, chill and serve with cream.
• **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts).

DAMSON PLUM PUDDING

Steps:

• Preheat oven to 350F and grease an 8 x 8 baking pan.
• Cream butter and sugar together until light and fluffy.
• Add eggs and plum pulp.
• Mix well.
• Sift dry ingredients together and add alternately with milk.
• Pour into prepared pan and bake for 20 or 30 minutes.
• Cut into suares and serve with sauce.
• Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.

INLAGD SILL - SCANDINAVIAN PICKLED HERRING

Steps:

• Soak herring overnight.
• Drain; skin and remove all bones.
• Mix vinegar, pepper, sugar, crushed peppercorns and pour over herring.
• If the vinegar is very strong, dilute with water.
• Let stand for a few hours.
• When serving, cut into 1/2 inch wide strips diagonally across fish and arrange on a dish to look like a whole fillet.
• Garnish with minced onion.

EPLE KAKE - NORWEGIAN APPLE CAKE

Steps:

• Grease a casserole dish and preheat oven to 350°F.
• Heat butter in a skillet until it turns a deep brown, but not burned.
• Mix crumbs and sugar; add browned butter.
• Place a layer of apples in prepared casserole followed by a layer of crumbs; repeat until casserole is filled, retaining enough crumbs to cover the top.
• Mixture should be 3-4" deep.
• Bake for 90 minutes.

NORWEGIAN PUDDING

Steps:

• For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
• Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
• Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
• Remove from the heat and stir in the vanilla extract.
• For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
• Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.

PRUNE PUDDING

Steps:

• Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
• Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
• Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.

NORWEGIAN NOODLE PUDDING

Steps:

• Boil noodles in salted water until just barely tender. Strain the noodles and rinse with cold water; place in bowl.
• Melt the butter and put half in a large casserole or baking dish, coating the sides and bottom.
• Preheat oven to 350° and place the empty dish in the oven.
• Add cinnamon, raisins, sugar, salt and almond extract to the noodles.
• In a separate bowl, beat eggs; add milk and beat again until well blended.
• Add to the noodles with the remainder of the melted butter. Stir well.
• Pour into the heated casserole dish and bake until the top is golden brown, 1 hour or longer.

NORWEGIAN RICE PUDDING

Steps:

• Place the rice in a strainer and pour the boiling water over the rice. Drain well.
• Place the rice, milk and salt in a double boiler and cook, covered, for 1 to 1 1/2 hours, or until all is thick and creamy.
• Stir in the butter, sugar, almond extract, nutmeg and almonds.
• Serve warm or chilled, with whipped cream.