This is one of my favorite Christmas time desserts from my childhood, and I still make it every year. I love to serve it with cold red sauce, made with strawberries, or with fresh berries if they are available, or sometimes with both. But it can also be served with other sauces, raspberry, cherry, plum, etc.
In Finland, where I come from, on traditional Christmas Eve lunch, it is often served rice porridge, and then the leftovers from the porridge are used for this dessert. Convenient and quick, when the porridge is ready. And so sinfully delicious...