Catholic Recipe: Norwegian Prune Pudding
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.
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