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.