Flotegrot, Norwegian Cream Pudding
Using a wooden spoon continue to stir the batter which will be quite thick and must be stirred constantly throughout the whole process of cooking .
Pour off the butterfat into a small serving dish and keep warm (about ¼ cup).
Bring to a boil, stirring constantly, and beat until smooth and thickened.
Serve with hot butter drippings and sugar and cinnamon.