Queen Maud´s dessert (Dronning Maud pudding)

This incredibly fluffy, creamy, yet rich dessert was made for Queen Maud of Norway in 1906 by a chef in Haugesund as she and King Haakon were visiting the country after the crowning. This dessert was therefore fittingly named Dronning Maud pudding, or Queen Maud´s pudding/dessert, and has become very popular. It can be found at just about every dessert table in the region Haugalandet on most days worth celebrating. And as Norway´s national day, 17th of May, is fast approaching I figured I´d share this magnificent local specialty with you!


  • 4 sheets gelatin
  • 3 eggs
  • 3 children´s size spoons of sugar
  • 3 dl heavy whipping cream
  • ca. 100 g dark chocolate


  • 4 plater gelatin
  • 3 egg
  • 3 barneskjeer sukker
  • 3 dl fløte
  • ca. 100 g mørk kokosjokolade
I doubled the recipe, so don´t be alarmed if you see more in the pictures than the recipe states!

Start by soaking the gelatin in cold water for about 10 minutes, and then melt it in a bain-marie (water bath).

Whip the eggs and sugar until it is quite thick, I believe it is called an egg-flip in English. Eggedosis in Norwegian.

Drizzle the melted gelatin into the egg-flip (eggedosis), while stirring.

Shred the chocolate. Try not to eat it all.

Whip the cream and carefully turn the cream into the eggs and sugar mix.

Ok, assembly time! Pour a little of this mix into a big bowl, preferrably a clear glass bowl. Drizzle chocolate over, and then another layer of the cream.

And repeat. The last layer should be chocolate. How many layers you want is totally up to you. It is also possible to make individual servings, for example in some wine or beer glasses.

Beautiful, isn´t is?

This is good stuff! Enjoy!

Karen 🙂

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