Finnish Mämmi Baked Rye Malt Pudding

What you need

• 2 l (8 1/2 cups) water
• 325 g (11 oz) rye malt, dark, ground
• 750 g (1 2/3 lb) rye flour, wholemeal
• 1/2 tsp salt
• 1 tbsp dried Seville orange peel, ground
• 100 ml (1/3 cup) dark molasses, or dark syrup, optional
• cream and sugar, for serving

Method

Restated from the original video

1. 1

   Heat the water in a large ovenproof pot to about 78 °C (172 °F). It should steam but not boil.

2. 2

   Take the pot off the heat and whisk in all the malt and just over half of the flour to make a loose porridge.

3. 3

   Sprinkle a thin layer of flour over the top and cover the pot with a cloth or a lid left slightly open.

4. 4

   Keep the pot warm on the lowest oven setting for 3-5 hours so the malt can sweeten the mixture. It should stay above 60 °C (140 °F).

5. 5

   During this time, whisk in the rest of the flour in 1 or 2 lots once the mixture has turned runnier.

6. 6

   Move the pot to the stove and bring it to a boil, stirring constantly, as the sweet mixture catches easily.

7. 7

   Lower the heat and keep stirring at a steady bubble for 15 min. Boiling stops the mixture from fermenting.

8. 8

   Season with the salt, orange peel and molasses, then leave it covered on the warm, switched-off hob for 15 min.

9. 9

   Let the mixture cool completely, overnight in the fridge if possible.

10. 10

    Spread it into 3-5 shallow ovenproof dishes no deeper than 5 cm (2 in), leaving room for it to bubble up.

11. 11

    Bake on the lowest rack at 125 °C (250 °F) until dark brown and thick, 3-4 hours. Brush the surface with a little water a few times so a hard crust does not form.

12. 12

    Let the mämmi cool, then cover and keep it in a cool place for at least 3 days before eating so the flavour settles.

13. 13

    Serve cold in bowls with cream and a sprinkle of sugar.

Imported from myllynparas.fi. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.