Hakkepudding (barley pudding with meat)

About the dish

En solid restemiddag fra husholdningens tid da kjøtt aldri ble kastet. Hakkepuddingen binder kokt kjøtt, byggryn og kraft til en mettende form, søtet med rosiner og sukker etter tidens smak. Retten står blant slaktekapitlets oppskrifter fordi den utnytter kjøtt fra husslaktingen.

How to make it

1. 1

   Soak the barley

   Soak the barley in the meat stock overnight.

2. 2

   Cook to a porridge

   Put the milk, the soaked barley with the stock, sugar, raisins, pepper and the lard in a pot. Stir over the heat until the mixture thickens.

3. 3

   Stir in egg and meat

   Lift the pot off the heat. Quickly stir in the beaten eggs and the chopped meat.

4. 4

   Bake in a mold

   Pour into a greased mold dusted with rusk crumbs, and sprinkle a little rusk over the top. Bake in a hot oven about 1 1/2 hours. Alternatively, steam the pudding in a closed mold in a water bath about 2 1/2 hours.