This is one of my childhood favorite desserts. We got it with red sauce, but I would rather eat it without sauce. I still think it is good and fits extra well as a conclusion to a traditional meal.

1 liter of milk

90 g semulegryn

1 beaten egg

2 tablespoons sugar

6 almond drops

Boil the milk. Sprinkle in the groats and stir until it boils. Cook under a lid for 15-20 minutes, until the groats are tender. Cool the mixture a little and stir in the egg. Season with sugar and almond drops.

Pour the pudding into portion forms, serving bowl or into a form if it is to be vaulted and cooled. Cover it with a lid or foil so that no film forms on it.

Serve the pudding with red sauce or mashed berries.

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