Rommegrot is a warm Norwegian Pudding we love, especially on Christmas Eve.

Have you ever heard of Rommegrot? It’s a warm Norwegian Pudding that my mom loves to make every Christmas Eve. This recipe has been passed down for years and it’s one of those recipes that you either love it or not…I love it. It’s pure nostalgic comfort food. Isn’t it funny how food can do that?!

What you need to make Rommegrot:

milk
all-purpose flour
sugar
kosher salt
salted butter
cinnamon sugar

How to make Rommegrot:

Warm the milk: In a large saucepan set to medium high heat, warm the milk to 195° F. Stir almost continuously so the milk does not burn, scraping the bottom of the saucepan with a heat resistant rubber spatula.
Mix dry ingredients: While the milk is warming, whisk together the flour, sugar and salt in a small bowl, then set aside.
Melt butter: In a small sauce pan melt the butter over medium heat. Turn off the heat.
Create paste: When the milk has reached 195° F in temperature, stir in the flour mixture into the melted butter to form a thick paste.
Add to milk: Add the flour butter mixture to the heated milk. Stirring constantly until the milk starts to boil. Turn the heat down to low and let it cook for 5 minutes more, stirring often. Remove the saucepan from the heat.
Serve warm: Spoon the pudding into individual bowls and serve with warm melted butter and a sprinkle of cinnamon sugar.

What is Rommegrot?

Rommegrot is a creamy Norwegian pudding that is typically served and enjoyed on special occasions. Topped with cinnamon sugar it is perfect to eat around Christmas time and is pure comfort!

How to store Rommegrot:

If you end up with any leftovers, you can store this pudding in the fridge for up to 5 days. Just reheat it when you’re ready to eat again!

Can you make Rommegrot with skim milk?

You can make Rommegrot with anything from full cream to skim milk. It will change in consistency, but you can use whatever kind of milk that you have on hand. We recommend using full fat milk in making this creamy dish.

How to serve Rommegrot:

We love this as an end of dinner dessert. We always have so many treats and sweets around during the holidays, so a small bowl of this is just perfect. It’s warm and oh so comforting. It’s best served warm with lots of sprinkles of cinnamon sugar and a good cube of softened butter so that it melts easily.

Tools needed to make Rommegrot:

Instant Read Thermometer
Large Sauce Pan
Small Sauce Pan
Heat resistant rubber spatula
serving bowls

Rommegrot

Warm Norwegian pudding perfect for the holidays

Author Kami | NoBiggie.net

Ingredients

4 cups whole milk
3/4 cup all-purpose four
1/4 cup sugar
1/8 teaspoon kosher salt
1/2 cup salted butter plus more for serving
cinnamon sugar for serving

Instructions

In a large saucepan set to medium high heat, warm the milk to 195° F. Stir almost continuously so the milk does not burn, scraping the bottom of the saucepan with a heat resistant rubber spatula.
While the milk is warming, whisk together the flour, sugar and salt in a small bowl, then set aside.
In a small sauce pan melt the butter over medium heat. Turn off the heat.
When the milk has reached 195° F in temperature, stir in the flour mixture into the melted butter to form a thick paste.
Add the flour butter mixture to the heated milk. Stirring constantly until the milk starts to boil. Turn the heat down to low and let it cook for 5 minutes more, stirring often. Remove the saucepan from the heat.
Spoon the pudding into individual bowls and serve with warm melted butter and a sprinkle of cinnamon sugar.