Easter Finnish Mämmi
Originally enjoyed during Lent in Finland many centuries ago, Mammi is classically "stewed" for many hours before being baked for just as long. And after cooking, this sweet dessert is then placed in the refrigerator for days on end. Of course we had to shorten the preparation just a tad, but not the flavor. Although this Finnish porridge originally lacked a flavor profile other than the sweetness from molasses(of which most Finnish chefs still stick to), I think you will enjoy our take, which adds a great fruity tone.
For 4 Serving(s)
- 2 cup(s) pomegranate molasses
- 2 cup(s) apple juice
- 1 teaspoon(s) grated orange zest
- 1 cup(s) flour *
- 1 cup(s) dried cherries or cranberries
- Easiest Vanilla Sauce, recipe below
Easter Finnish Mämmi Directions
- Preheat oven to 300-degrees F. Add molasses, apple juice and orange zest in a large saucepan and bring to scalding over medium heat. When ready, whisk in the flour, slowly, until smooth. Continue cooking an additional 3 minutes. Pour into a 9-inch square baking pan, making sure there is about 2 inces of headroom. Bake 60 minutes. There will be a skin that forms on top when you remove it from the oven, but this is normal.
- Stir the skin into the Mammi, cover and refrigerate until completely cold.
- Meanwhile, make Vanilla Sauce. simply place 1 cup low fat evaporated milk, 1 tablespoon brown sugar and 2 teaspoons vanilla in a saucepan and heat, while whisking, until sugar has dissolved. Remove to cool completely.
- * A true Mammi requires rye flour but wheat would be a good substitute. I use white flour because of the vibrant color that results.