Finnish Mämmi Recipe (Easter Pudding)

Finnish Mämmi Recipe (Easter Pudding)

Happy Easter readers! It’s time to make up some Mämmi! If you like this stuff, which most Finns do, I’d recommend making at least 2 pans full to serve for your big Easter dinner.

Mämmi is a Finnish pudding-like dessert, which is typically served on Easter. If you’ve never had it before, it can be a little weird tasting- but after a few bites you realize that the texture is just a little different than your typical American-style pudding. I repeat: this is not supposed to taste like pudding!


When cooking Mämmi, your house will smell like oranges, this is from  the orange peel. Mämmi is topped with powdered sugar and you get a creamier consistency by adding cream to the top and mixing it all together.

Notes on the texture you should look to achieve in this recipe: Try not to overcook the Mämmi! Overcooking it will result in it becoming even more rubbery than it is naturally, so it’s much better to have it be undercooked than overcooked. The consistency of it will set more when it chills.

For the powdered sugar and cream in this recipe, these are the toppings for it. You can also top with nuts, more raisins, or cinnamon, or even chocolate- it’s up to you!

Finnish Mämmi Recipe (Easter Pudding)

Finnish Mämmi Recipe (Easter Pudding)


4 cups water
½ cup dark molasses (at room temperature)
½ teaspoon salt
1 cup dark rye flour
2 Tablespoons grated orange peel
¼ cup seedless raisins
Powdered Sugar (Lots)
Cream/Milk (lots)


  1. Preheat oven to 275 degrees.
  2. In a saucepan, heat the water, molasses, and salt until it is warm.
  3. Slowly stir in the rye flour, bring to a slow boil, while beating constantly with a whisk. Add orange peel, and raisins to the mixture and boil for around 5 minutes.
  4. Remove from the heat and pour into a 1 ½ quart casserole dish. (9 X 13 size or larger)
  5. Try to fill the dish around 3/4 full, to allow enough room for rising.
  6. The last step is to put in a slow oven (275 degrees) for three hours. The slow cooking prevents the pudding from burning or boiling over. You can also grease the pan to prevent sticking, although it isn't really necessary.
  7. Cool before serving, and when storing store covered to prevent it from drying out in the refrigerator.
  8. Serve with lots of sugar and cream on top!

19 thoughts on “Finnish Mämmi Recipe (Easter Pudding)

  1. Pingback: 7 Finnish foods that blew me away | thefidgetyfoodie

  2. Alex

    I discovered mammi in Finland and now I’m obsessed! It’s impossible to find in sydney so I’m going to try and make it, hopefully the ingredients are not hard to find.

  3. Linda

    Hmmmm in the oven for 3 hours does not look firm at all.

    Will leave it fridge over nite, hope it will be firmer not liquid in the morning

    Found from my Finnish community around us that raisin are not a traditional item, so if it works I shall

    Skip that part.

    Any words of wisdom

  4. Alex

    I finally made this! The flavour was delicious but I’m not sure it cooked correctly. I ended up with a film on top and a goey mixture underneath. Was that right?

  5. Dan King

    The malted rye flour is available in the U.S. now. It’s called ‘Sprouted Rye Flour’ by Bob’s Red Mill. It isn’t carried in many outlets, but you can get it online.

    (From the husband of a Finn)

  6. Hana

    I really love it with strawbery compote, that’s how my friend’s mom serve it in Pori region! The fresh note is amazingly tasty, give it a try.

  7. Ellen Berky


    I am making this dessert and made a few COVID Kitchen modifications. I didnt have rye flour so ground some toasted rye flakes from my pantry. No raisns, so subbed chopped prunes. tasted before placing in oven and decided to add a dollop of honey. I expect this to look like the photo. And taste like the Finnish original. Thank you for a recipe which those of us who are trying to reduce wheat consumption will enjoy. I expect to serve this with milk, sugar, and pressurized whipped cream on top. Another concession to COVID and having dry milk and prepared whipped cream in the refrigerator.

    I think this will make it into my permanent recipe file as I am saving recipes which feature rye, arrowroot, and spelt as the starch component.

    1. Ellen Berky

      After reading the seven favorite recipes from the Finns I got the idea of drizzling chocolate syrup over the whipped cream to dress up this dessert. I also think that rehydrated dried cranberry syrup cooked in vodka and drizzled over the top would be stunning. With a little vodka on the side since one cant really go to the bar right at the moment.

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