Puddings
Easter Malt Pudding
Mämmi
Finland Proper, Finland
Traditional Easter dessert made from rye flour, rye malt, and water, baked to thick dark-brown consistency, served with cream.
Original eatfuls sticker artwork
What it is
A closer look at Easter Malt Pudding.
Traditional Easter dessert made from rye flour, rye malt, and water, baked to thick dark-brown consistency, served with cream.
What to look for
Know it when you find it.
Proper malty flavor from rye malt, dark brown color, thick consistency, served cold with cream and sugar, traditional.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Easter Malt Pudding.
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Cotonou, Benin
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A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
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Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
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Argentina
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