Norwegians served a special porridge served during the holidays. It was very much like a warm sour cream soup, garnished with cinnamon and raisins.

Rommegrot--Norwegian Christmas Pudding

Serves 8-10

2 pints sour cream, preferably the richest (with the highest butterfat) you can find
11-12 Tbsp. all-purpose flour to thicken
2-3 cups hot milk
1/2 tsp. salt or to taste
1 tsp. sugar or to taste

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. 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 tot he 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.

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