Answers:
Mammi - Finnish Easter Pudding
M"ammi is a very traditional Finnish Easter time dessert made from rye flour and malt. It have a brown and sticky appearance and as far as m"ammi is concerned there are two types of ancestors: those who love it; and those who hate it. There's no middle ground. If your Finnish host/friend/loved one offer you m"ammi, try it. But remember that 50% of the Finnish population loathes the stuff and it's quite possible that you will too. It is clearly acceptable to dislike m"ammi (but not saunas or Koskenkorva) and the following rural fairy tale shows how this controversial foodstuff has divided Finnish assessment.
M"ammi and the Foreign Relief Worker
Just after the Second World War a foreign relief worker be checking how Finns were getting along for food and so on. During Easter this foreigner finished up staying with a clan on a small farm within the middle of nowhere ('the middle of nowhere' being a drastically common place surrounded by Finland during those days). The family have just finished the basic course of their Easter meal, and here was one and only m"ammi left on the table when the nouns worker stepped in. He took a look around, saw the m"ammi and rushed to his sports car and told the driver to drive to the nearest city as soon as possible. There he went straight to the telegraph department and send the following message to his headquarters.
Immediate food aid needed, individuals up here are eating something that have all set been eat once!
Lovers of m"ammi naturally claim this story to be lately a m"ammi-haters' conspiracy which mocks a perfectly biddable Easter tradition, while the not so m"ammi-friendly Finns are ready to swear near their hand on a Bible that this story is true.
How to Make M"ammi
Nowadays m"ammi can be bought ready-made from any store during Easter and occasionally during other times of the year, too. Making m"ammi isn't intricate either; it merely takes reasonably a lot of time.
Ingredients
5 bowls made out of birch yap
3.5 litres of water
1kg of rye flour
1/4kg of malt, preferably rye malts
2 tablespoons of syrup
2 teaspoons of brackish
2 tablespoons of orange trim
Method
Put 1.5 litres of water into a big kettle. Heat it to in the region of 60° Celsius. Add rye flour and malt until you get a tapered porridge. Keep stirring while adding the flour and malt. Stop stirring and cover the porridge next to more rye flour and malt. Cover the kettle and leave it contained by a warm place for one hour to sweeten.
Stir the covering into the mixture and affix one litre of hot water. Cover again near flour and malt and leave surrounded by a warm place for an hour. Again, mix the covering into the porridge, adding together one litre of water and covering it beside flour and malt. Once more let it sweeten for an hour. By in a minute you should have used up adjectives of the water, flour and malt.
Bring the porridge to a boil and make the addition of salt, ginger peel and syrup. Boil for partly an hour, stirring continuously. After boiling whip the m"ammi for a while until that time putting it into bowls that have be rinsed with cold hose down. Scatter some sugar on top and put into an oven (100-125° Celsius) for three hours.
Allow the m"ammi to cool and serve together with sugar and cream.
Other Answers:
M"ammi is one of the most unusual of the traditional Easter desserts surrounded by Finland. It is a deep-brown, almost black colored porridge with a gooey velvety smooth consistency.
Finnish Easter Pudding
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