Svisker Gröt - Norwegian Prune Pudding |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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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. Ingredients:
1/2 lb prune |
2 cups water, hot (just below the boiling point) |
1 cup sugar |
1/8 teaspoon salt |
1 inch cinnamon stick |
1/2 cup water, boiling |
1/3 cup cornstarch |
1 tablespoon lemon juice (fresh is best) |
Directions:
1. Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
2. Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
3. Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
4. Remove cinnamon and add lemon juice.
5. Pour into a mold, chill and serve with cream.
6. **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).
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