**During a May trip to WDW, Akershus served a special  porridge served during the holidays. It was very much  like a warm sour cream soup, garnished with cinnamon  and raisins. A search for a similar recipe came up with  this version, served at Christmas time in Norway.

Rommegrot--Norwegian Christmas Pudding

Serves 8-10

2 pints sour cream, preferably the richest (with the  highest butterfat) you can find
11-12 Tbsp. all-purpose flour to thicken
2-3 cups hot milk
1/2 tsp. salt or to taste
1 tsp. sugar or to taste


melted butter
ground cinnamon

Place the sour cream in a heavy-bottomed saucepan and  bring to a simmer over medium heat, stirring constantly.   Turn down heat and allow to barely simmer for 1 hour,  uncovered, to reduce slightly.  It must not boil.  Use a heat  diffuser for this process. Using a flour sifter or strainer,  slowly add enough flour to thicken the cream.  I use  about 11-12 Tbsp. for a very thick pudding.
Using a wire whisk, whip in the flour 1 Tbsp. at a time.   The cream will thicken and start to pull away from the  sides of the pan.  If the sour cream is very rich, the butter  will now begin to form and rise tot he top. Remove this  with a spoon and set it aside.  Stir in enough hot milk to  obtain a porridge-like consistency.  Add sugar and salt to  taste.  Serve in bowls with melted butter, sugar, and  cinnamon on top. 

Source: Jeff Smith's _On Our Immigrant Ancestors, in the  section under Norwegian immigrants.