Click here to advertise on CatholicCulture.org

Catholic Recipe: Norwegian Prune Pudding

    INGREDIENTS

  • 1/2 pound large prunes
  • 1 cup sugar
  • 1 cup chopped walnuts or blanched almonds
  • 1 Tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/3 cup cornstarch
  • whipped cream
  • Details

  • Serves: 6
  • Prep Time: 1 day, 5 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

The next recipe came to Maryknoll with the late Sister Anita, a heritage from her family in Ohio. The prunes need to be soaked overnight, and the puddings needs chilling before serving.

DIRECTIONS

Wash prunes; cover with cold water; soak overnight. Cook prunes in soaking water until tender; drain, saving cooking water. Remove pits from prunes. Add 1-2/3 cups cooking water to pitted prunes; heat to boiling point. Add sugar, nutmeats, lemon juice, and cinnamon. Blend cornstarch to a thin paste with more of the cooking water; stir in. Cook over low heat, stirring, until thickened. Cook, stirring often, until pudding looks clear — about 30 minutes. Chill. Serve with whipped cream. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

Insights on the enigma that is Pope Francis March 27
Our Most Characteristic Vice? March 27
Recognizing the Noonday Devil March 27
Patricia Jannuzzi on gay activists: And the real problem is? March 27
Surrogate parenthood = exploitation of desperate women March 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13