Colostrum Pudding

Colostrum Pudding

Here is a traditional Norwegian recipe from Upper Sogndalen Country Women Society. In the old days colostrum pudding was a dessert always served after calving. Today there is hardly dairy farmers left in Upper Sogndalen. It does not matter if it’s not the first milking, the pudding sets, and it pudding freezes well.

100 g [3,5 oz] butter
75 g [2,6] flour
1/2 l [1 pt] milk
1/2 l [1 pt] colostrum
100 g [3,5 oz] sugar
4 crushed sweet rusks
20 crushed almonds
1 teaspoon cardamom
Zest of 1 lemon
50 g [1,75 oz] raisins


Star as you would making a béchamel sauce; 100 g/3,5 oz butter, 75 g/2,6 oz flour, ½ l/1pt milk. Let it cook a few minutes, allow to cool slightly then add ½ l/1pt colostrum. Add 100 g/3,5oz sugar, 4 scrushed rusks, 20 crushed almonds, 1 teaspoon cardamom, grated rind of one lemon and 50 g/1,75 oz raisins. Mix well. Pour the mix into a greased heat proof mould, bake in a water bath at 150 C/300 F for 1½ hours, or until set.

Serve freshly baked or cold with seasonal berries or jam.

2 thoughts on “Colostrum Pudding

  1. Sandhya says:

    Yummy! Great share at Fiesta Friday!


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