In my opinion it is underserved so for the Chow Down to Eurovision 2013 I made sure to find a special dish so they would get at least un points (1 point).
Smultringers, now be careful how you say that, are a cardamom flavoured doughnut that are cooked in lard. AB has really enjoyed this recipe but I think it is more about the deliberate mispronunciations than the eating.
In my time I may have eaten 1 or 2 doughnuts so feel qualified to judge Smultringers as the most interesting for flavour and texture. The middle is dense and cake like with a crispy porky crust, yum yum! There must be a huge pork industry in Europe as so many recipes are pork or lard based I could have almost done a Lard Down to Eurovision 2013.
Today we will remember one of Norway's nul point entrants Finn Klavik from 1981 and the song Aldri I livet, perhaps the 13 on his top was a mistake?
- 2 eggs
- 150g caster sugar
- 150ml thickened cream
- 150ml sour cream
- 400g self raising flour
- 2 tsp. ground cardamom
- 2 tsp. backing powder
- 1 packet of lard or oil to fry
- Icing sugar
- In a large bowl mix eggs and sugar together with electric beaters till fluffy and a touch paler
- Mix in the cream and sour cream
- Sift in the flour
- Add the cardamom and baking powder
- Mix together, it will be a sticky dough
- Refrigerate overnight
- Flour a bench and roll out cold dough to about 1-1.5cm thick
- Cut out doughnut shape with whatever you have available, I used a floured espresso glass and the end of a pipping nozzle.
- In a saucepan heat lard over a high heat
- Cook the smultringer for about 1-1.5 minutes, turning a couple of times
- Cook in batches of 2-3 depending of the size of your pan and quantity of lard
- Keep an eye on the lard heat and lower if too hot, you don't want to burn them before they cook in the middle
- Drain the smultringer in a colander over a bowl
- Place on a serving plate and dust with icing sugar
- Substituent canola or sunflower oil for the lard if you prefer but it does add to the flavour
- You can do a variety of shapes I did them without holes but you need to cook them for longer to make sure the middle is cooked.
- My favourite were the tiny cut out holes because they are so cute and yummy not a nul points in sight!
Which end will Norway be this year when Margaret Berger performs I Feed You My Love, if all else fails she can whip out a couple of smultringers and feed us them.