Do you like to eat air? Or to eat snow? Then you should continue reading and make this recipe!

This dessert has a mighty long history behind it. It has existed in Scandinavia for several hundred years, under various names depending on which country you are in.

Pat comes from the sound when you stand and the beaters. Porridge is yes … porridge. Though in this case I do not like it find any similarity with porridge. But but So called it where I’m from anyway.

It was one of the first dishes I learned to make as a child. I was probably 7-8 years first few times I did it.

It is very kind to your wallet too.

When you think you’ve beaten clear, so whisks at least 5 minutes more..

Swedish Pat Porridge – Klappgröt

500 ml water

100 ml of semolina

200 ml jam (red)

Boil the semolina and water. Let it simmer until it is moderately thick. Switch to a bowl and add the jam. Beat on high power until it cools for about 15 minutes. Recommend a machine that will do the job but of course one can whisk by hand but it takes time. Serve with cold milk.