Easter
Finnish rye pudding (mämmi)
- Prep time 2 hours 30 minutes
- Cook time 7 hours
- Serves 25
Author Notes
Mämmi is a beloved Finnish dessert traditionally enjoyed during Easter. While it may seem simple, the process of making mämmi requires patience, precision, and a bit of early morning dedication. This pudding is a unique and deeply flavorful dish, made from rye flour, dark syrup, and a blend of spices, with a rich, almost molasses-like taste.
To make mämmi, you’ll need to wake up early—this is not a recipe for those who are looking to whip up something quickly. The pudding must bake in the oven for several hours, requiring careful timing to ensure it turns out just right. The long, slow bake gives mämmi its dense, moist texture and deep flavor. You need to start the process early in the day to allow it to bake for about 6 hours at a low temperature—be sure not to rush this part! If you don’t follow the baking time exactly, the consistency or taste can be compromised.
One of the challenges in making mämmi is maintaining the right oven temperature throughout the entire baking process. You’ll want to keep it low and steady—too hot, and you risk burning the top while leaving the inside uncooked. Too cool, and it won't thicken or develop the right texture. Precision is key, so you’ll need a reliable oven and a good sense of timing to get it perfect.
Another skill required is the mixing process. Mämmi is traditionally made with a rye flour mixture that is carefully blended with dark syrup and other ingredients. Achieving the right consistency in this mixture before it goes into the oven is crucial for the pudding’s texture. Stirring too vigorously or not enough can lead to a lumpy or uneven finish.
Though making mämmi takes time and patience, the reward is well worth the effort. The pudding’s rich flavor and distinctive texture make it a beloved part of Finnish Easter traditions, often enjoyed with cream or sugar on top. So, set your alarm, get ready to bake with precision, and enjoy a taste of Finland’s festive history with this unforgettable dessert. ALSO: this recipe will truly be unforgettable, if you eat too much. it is known to have laxative effects. —ilmari sillanpää
Ingredients
- the 1:st phase
-
1500 milliliters
water
-
250 grams
rye pudding malt flour (mämmimallas)
-
450 grams
rye flour
- the 2:nd and the 3:rd phase
-
2 liters
water
-
250 grams
rye pudding malt flour
-
450 grams
rye flour
-
100-200 milliliters
dark syrup
-
1 tablespoon
bitter orange peel powder (optional, but definitely gives it a good flavor)
-
1 teaspoon
salt
Directions
- Bring the water to a boil. Mix in the rest of the ingredients included in the first phase, sprinkle on top some more rye flour. put on a lid, and let it develop sweetness in the oven at 50°C for 2 hours.
- Bring the water to a boil, and add into the kettle that had previously been in the oven. let develop in the oven at 50°C for 2 hours again.
- At this point the pudding should have a porridge like consistency. add flour if needed. Add the spices and the syrup. Boil at med-lo heat, stirring constantly, scraping the bottom to prevent burning. Divide into oven safe dishes filling only about 1/3 of their capacity. Make a small amount of sugar water with a ratio of 1 part water : 1/2 part sugar. and add about 1.5 tablespoons of the sugar water on top of the mämmi, to prevent a nasty crust from forming. Bake on the bottom rack of the oven, at 170°C for 2.5 hours. The pudding is at it's best the next day, served with cream or vanilla sauce.
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