SVISKER GRöT - NORWEGIAN PRUNE PUDDING
A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 247.5, Fat 0.1, Sodium 51.8, Carbohydrate 64.2, Fiber 2.8, Sugar 47.8, Protein 0.8
BREAD AND BUTTER PUDDING WITH DATES
Make and share this Bread and Butter Pudding With Dates recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
- Remove the crusts from the buttered bread and cut into quarters (triangles or squares).
- Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates.
- In a saucepan, heat the milk to hot but not boiling.
- In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well.
- Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread.
- Leave to stand for 10 minutes.
- Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.
Nutrition Facts : Calories 450.2, Fat 12.1, SaturatedFat 5.4, Cholesterol 232.8, Sodium 401.1, Carbohydrate 72.8, Fiber 4.4, Sugar 43.3, Protein 15.2
NORWEGIAN PUDDING
Provided by Erin Jeanne McDowell
Categories dessert
Time 15m
Yield 8 servings
Number Of Ingredients 9
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.
DAMSON PLUM PUDDING
So sweet and so delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 561.7, Fat 22.2, SaturatedFat 13.1, Cholesterol 157.3, Sodium 384.9, Carbohydrate 87.2, Fiber 1.1, Sugar 70, Protein 6
PRUNE PUDDING
This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But now that pitted prunes are readily available, an hour's soak is all you need to speed the cooking process. Sweet, but not overly so, it lends itself to delicious variations: add a bit of cardamom; sprinkle with walnuts; spoon some over thick, creamy yogurt; or try all of these together. The strong cinnamon flavor and dark color make the pudding ideal for autumn and holiday desserts. The portions here may seem small, but as with any dish involving prunes, a little goes a long way.
Provided by Steven Kurutz
Categories custards and puddings, dessert
Time 2h35m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 47 grams
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