Svisker Gröt - Norwegian Prune Pudding

Molly53's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• ½ lb prune
• 2 cups water , hot (just below the boiling point)
• 1 cup sugar
• 1⁄8; teaspoon salt
• 1 inch cinnamon stick
• ½ 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).