This traditional Norwegian Christmas pudding is a comforting, custard-like dessert that captures the essence of Scandinavian holidays. Made with a roux base of butter and flour, it is enriched with milk and egg for a silky, dense texture. The pudding is traditionally finished with a layer of skimmed butter fat and a dusting of cinnamon and sugar, creating a delicate, aromatic crust. It is best served warm, offering a simple yet deeply satisfying flavor profile that pairs perfectly with coffee or tea. This recipe is ideal for festive gatherings or quiet winter evenings, providing a nostalgic taste of home-cooked tradition.
Norwegian Christmas Pudding
Description
This traditional Norwegian Christmas pudding is a comforting, custard-like dessert that captures the essence of Scandinavian holidays. Made with a roux base of butter and flour, it is enriched with milk and egg for a silky, dense texture. The pudding is traditionally finished with a layer of skimmed butter fat and a dusting of cinnamon and sugar, creating a delicate, aromatic crust. It is best served warm, offering a simple yet deeply satisfying flavor profile that pairs perfectly with coffee or tea. This recipe is ideal for festive gatherings or quiet winter evenings, providing a nostalgic taste of home-cooked tradition.Ingredients
Directions
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Melt the butter in a large heavy-bottomed saucepan over medium heat. Add the water and bring to a boil.
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Boil the mixture for 5 minutes, allowing the water to reduce slightly and the butter to emulsify.
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Reduce heat to low. Add the 6 tablespoons of flour all at once and stir vigorously with a wooden spoon or whisk until a thick paste forms.
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Cook the paste for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Remove from heat and let cool for 5 minutes.
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Skim the layer of fat that rises to the top of the mixture and set it aside in a small bowl. This will be used for the topping.
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Gradually add the remaining 1 1/4 cups of flour to the mixture, stirring continuously to incorporate it smoothly.
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Heat the milk in a separate saucepan until hot but not boiling. Slowly pour the hot milk into the flour mixture while beating vigorously with a whisk or electric mixer to prevent lumps.
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Continue beating until the mixture is smooth and thick. Stir in the salt, beaten egg, and sugar.
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Transfer the pudding mixture into a heatproof crock or serving dish.
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Pour the reserved skimmed butter fat over the top of the pudding. Sprinkle evenly with additional sugar and ground cinnamon.
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Cover the dish and keep warm in a slow cooker on low setting or in a low oven (200&# 194;°F/95ðC) for up to 3 hours until heated through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1368.3kcal
- % Daily Value *
- Total Fat 99.3g153%
- Saturated Fat 61.4g307%
- Cholesterol 344.5mg115%
- Sodium 3344.3mg140%
- Total Carbohydrate 95.0g32%
- Dietary Fiber 2.6g11%
- Sugars 21.2g
- Protein 26.3g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The skimmed butter fat is essential for the traditional texture and flavor of the crust. Do not skip this step.
If you do not have a slow cooker, you can bake the pudding in a preheated oven at 325ðF (165ðC) for 45-60 minutes, covered, until set.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert experience.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
