RØMMEGRØT (Sour Cream porridge/pudding)

Contributed by Marie Velsvick of Embla Lodge #2, Tacoma, WA

  • 1 quart sour cream*
  • 1/2 cup flour
  • 2 cups whole milk
  • sugar
  • cinnamon
  • cinnamon sticks (optional garnish)
Rommegrot (sour cream porridge or pudding)
  1. Cook sour cream in saucepan for about 20 minutes.
  2. Over heat, slowly stir in flour using small amounts at a time and then stirring between each addition.
  3. Keep stirring until butterfat separates and can be poured off. [Reserve this butterfat in a separate bowl.]
  4. When fat has been removed, add a pint of milk to the pudding.
  5. Thicken if necessary [with additional flour].
  6. Serve hot with cinnamon, sugar and little of the butterfat [on top]. Optionally, can garnish bowl of this with cinnamon sticks to give it a festive look.
  1. *It is easier to use unhomogenized sour cream, but this is rarely available in the US, unless you can order directly from a dairy. This does NOT mean unpasteurized, however.
  2. This is traditionally served at Christmas in Norway.