Pancakes
30 min
Thin, delicate pancakes that are a staple of Norwegian home cooking. Perfect for breakfast or dessert, served with jam, sugar, or fresh berries.
norwegianbreakfastdessert
Fried Blood Pudding with Syrup
A proper Norwegian childhood classic. Crispy on the outside, soft in the middle — and that drizzle of syrup on top makes it.
Instructions
- 1
Slice the blood pudding into pieces of a good thickness.
- 2
Melt the margarine in a hot pan, then fry the slices on both sides until they're heated all the way through.
- 3
Serve piping hot with syrup or sugar on the side.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Tips from the kitchen
- Cut the slices about 1 to 1.5 cm thick. Too thin and they fall apart in the pan, too thick and the middle stays cold by the time the outside is done.
- Get the pan properly hot before you add the margarine. If the fat isn't sizzling when the slices go in, they'll absorb it instead of frying in it and you'll end up with something greasy and pale.
- Don't move the slices around. Let them sit until a proper crust forms on the bottom, then flip once. That crust is what you're after.
- Blood pudding goes from done to overdone fast. Once both sides are browned and the slice feels firm but not hard when you press it gently, it's ready. Get it on the plate.
Ways to vary it
- Some people fry the slices in bacon fat instead of margarine. If you happen to have some in the pan from breakfast, it works well with the flavour of the blood pudding.
- Sugar sprinkled straight onto the hot slices instead of syrup gives you a slightly crunchier, more caramelised finish. Either works, it's just a different texture.
- Served with a fried egg alongside, this moves easily from a quick weeknight dinner into something that feels more like a full meal. Still the same base dish, just a bit more on the plate.
Storage & leftovers
Leftover fried slices keep in the fridge for 2 days, covered. Reheat them in a dry pan on medium heat rather than the microwave, which makes them rubbery. Blood pudding doesn't freeze well once fried, but uncooked blood pudding freezes fine if you want to prep ahead.
What to serve with it
Flatbread or a slice of white bread on the side is traditional and soaks up the syrup nicely. A glass of cold milk is the classic Norwegian pairing.
UC
By Untrained ChefPublished 1 July 2026
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