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Mämmi: photo of the dish
Illustrative photo: No machine-readable author provided. Strangnet assumed (based on copyright claims). — CC BY-SA 3.0, Wikimedia Commons
Desserts

Mämmi

Mämmi is a dark, dense pudding made from rye flour and malt, traditionally baked and served cold with cream. It is associated with Easter in Finland and is eaten sweet, with a caramelised, slightly bitter taste.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 120°C. Butter a round high-sided tin or a loaf tin, then line it with baking paper.
  2. Heat the water with the malt and treacle until they dissolve completely, without letting it boil.
  3. In a large bowl, mix the two rye flours, brown sugar, salt, spices and orange zest.
  4. Pour the hot liquid over the flours, whisking to a smooth, thick batter without lumps.
  5. Add the raisins if using, then pour the mixture into the tin, pressing it down.
  6. Bake for about 4 hours, checking from 3 hours on: the surface should be dark and cracked and the centre well set.
  7. Let it cool completely in the tin before turning out; the mämmi firms up as it cools.
  8. Serve in slices with crème fraîche whipped with icing sugar.

Variations and tips

Malt-free version. Replace the malt with extra treacle; it will taste sweeter but the texture stays close.

Making do. If malt is hard to find, use malt extract from an organic pharmacy or maple syrup for colour and flavour.

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Original Ecomely recipe.