Rommegrot (Norwegian Cream Pudding)
Rommegrot is a rich and creamy pudding-like dish that is lightly sweetened and best served with some melted butter, cinnamon and sugar on top. It’s a traditional Norwegian recipe that has been passed down to me from my mom, who got it from her mom, and so on – going back generations!
Hei og velkommen! (That’s “Hello and welcome!” in Norwegian).
Over the past couple of years, I have been posting Norwegian recipes that are near and dear to my heart. These are recipes that have been enjoyed by my family over the years.
Despite being 98% percent Norwegian (according to Ancestry.com), I have never actually been to Norway.
It’s on my bucket list, let me assure you.
So why am I sharing Norwegian recipes when I have never been there?
The recipes that I am sharing with you are recipes that people from my very-Norwegian hometown in Minnesota (and home church in South Dakota) have been making for generations.
These recipes were brought over by families when they came to the New World in the 1880s.
These are salt-of-the-earth recipes, if you will. Not fancy or frilly, but frugal and simple. Recipes made with the simplest of ingredients like cream, butter, flour, and eggs. I hope you can appreciate the beauty in that.
Traditional Norwegian Cooking: A Lost Art?
Sadly but understandably, I have noticed dwindling interest in old Norwegian cooking.
When I was a little girl, the older ladies in town would make all sorts of dishes:
- Sweet soup (sot suppe)
- Liver sausage
- Head cheese
- Cooked rice
These recipes still appear from time to time at church potlucks and Sunday suppers, but not like they used to.
So I’ve decided to do my little part in preserving this food heritage. The first recipe I am sharing with you is rømmegrøt.
What Is Rømmegrøt?
Rommegrot is a traditional Norwegian pudding/sour cream porridge made with lots of rich dairy (whole milk and cream) and thickened with flour. It’s slightly sweet and served with melted butter, cinnamon, and nutmeg on top.
I love rommegrot. It’s lightly sweetened but still satisfies my dessert craving and because it is so rich, it doesn’t take much to fill me up. This Norwegian porridge recipe is a classic, one you should definitely consider adding to your roster of traditional recipes.
If you make this dish yourself, don’t skimp on the toppings. That’s where the real indulgence is.
Plan ahead: Consider making this dessert for Syttende Mai (17th of May), which is Norwegian Constitution Day.
These are my dear, rommegrot-loving grandparents, pictured at my Grandpa’s 54th birthday in 1963.
Try This Similar Recipe
I’m a member of a traditional Norwegian recipe sharing group on Facebook, and someone posted a recipe for rommegrot bars.
I was so excited I ran to the store to get ingredients right then and there.
To be perfectly honest, these bars don’t have a lot in common with actual rommegrot.
But they’re still amazing. Layers of pastry filled with a rich, creamy filling. Similar to a Danish pastry – and perfect with a hot cup of coffee.
Other Cheap, Traditional Norwegian Recipes
- Norwegian potato dumplings
- Norwegian hotdish
- Norwegian flatbread
- Norwegian sweet soup
- Norwegian rice pudding
- Norwegian egg coffee
- My Norwegian grandmother’s meatball recipe
- Norwegian Christmas bread
- Swedish meatballs
- Open-faced sandwiches
- Almond kringler
- Almond cake
- Pepperkaker (spiced sugar cookies)
- Norwegian almond cake
- Lefse (Norwegian potato flatbread)
- Krumkake (rolled cookies)
- Norwegian kringla cookies
- Sandbakkelse (sugar cookies made in individual tins)
- Goro cookies
- How to assemble a Scandinavian snack board
Don’t forget to follow along on Instagram for extra recipes and money-saving tips! Thanks for stopping by.
- 1 pint heavy whipping cream
- 1 cup flour, divided
- 3 cups whole milk, heated
- 1/2 cup sugar
- Pinch of salt
- Cinnamon, nutmeg, sugar and melted butter, for serving
- Heat whipping cream in a heavy-bottomed kettle over medium heat, until it comes to a simmer. Whisk in about half of the flour, one tablespoon at a time. Try to whisk out any clumps of flour. As the mixture cooks, some butter will begin to seep out. Pour this butter into a dish and use when you are ready to serve. My batch yielded just over a tablespoon of butter.
- Whisk in the remaining flour. Slowly whisk in the warm milk. Whisk out any remaining lumps of flour. Add sugar. Cook for a few minutes, until pudding is thick.
- Serve warm or chilled, topped with cinnamon, sugar, and melted butter.