Liturgical Year : Recipes : Norwegian Prune Pudding

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:

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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