Her er en af dem
Recipe Ingredients
5 liters water
500 gr malt
13 dl rye flour
2 tbs ground pomerind
2 tbs orange rind
½ tsp salt
Recipe Cooking and Preparation Method
Pour approximately 2 liters of boiling water into a large saucepan . Stir the 250 gr malt and 3 dl rye flour into the boiling water. Sprinkle the surface with rye flour, cover the saucepan well and set aside to sweeten for an hour or two. Add more hot water, the rest of the malt and some rye flour. Stir well, sprinkle the surface with rye flour, cover the saucepan and set aside to sweeten for one more hour.
Repeat the above process until all the ingredients have been mixed in. (For each process the water should be hotter than before, so that on the last process boiling water will be used).
Beat the mixture until cooled and add the salt, ground pomerind and orange rind.
Pour the mixture into low, square oven dishes, no more than 3/4 of the volume, as the mixture rises during baking. Sprinkle the surface of the mixture with sugar and bake at 150 degrees Celsius for approximately 3 hours. (In Finland “Mämmi” is traditionally baked in boxes made from birch-bark).
The Easter Pudding is best served after a few days. Store in a cool place.
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Food Serving Suggestion
Serve this Finnish Easter Pudding cold together with sugar and milk or whipped cream.
http://www.finnguide.fi/finnishrecipes/recipe.asp?c=2&t=&p=81