Finnish Mämmi

Instructions

1. Mix the dry ingredients
   In a large mixing bowl, combine the rye flour, rye malt flour, cinnamon, cardamom, salt, and bitter orange zest. Mix thoroughly to ensure even distribution of spices.
2. Prepare the base mixture
   In a large pot, bring 1 liter of water to a simmer. Add the molasses and brown sugar, stirring until completely dissolved. Remove from heat and let cool slightly.
3. Create the batter
   Gradually add the dry ingredient mixture to the pot with the sweetened water, stirring constantly to avoid lumps. Add the vanilla extract and mix until smooth.
4. Heat and thicken
   Return the pot to low heat and cook for about 30 minutes, stirring constantly to prevent burning. Gradually add the remaining 1 liter of water as the mixture thickens. The consistency should be similar to a thick porridge.
5. Bake the mämmi
   Preheat oven to 150°C (300°F). Pour the mixture into one large or several smaller oven-safe dishes. Smooth the surface and cover with aluminum foil. Bake for 2.5-3 hours until the top has darkened and the pudding has set.
6. Cool and refrigerate
   Remove from the oven and let cool completely. Once cooled, refrigerate for at least 12 hours or overnight to allow flavors to develop and the pudding to set fully.
7. Serve
   To serve traditionally, place a portion of mämmi in a bowl, pour cold cream over it, and sprinkle with sugar. Some people prefer to whip the cream slightly before serving.