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Finnish traditional Easter dessert, sweet malt porridge, which is baked in an oven. It’s served cold, and usually with either cream or milk. (Some like to sprinkle theirs with sugar.)

The cardboard box imitates birch bark, the traditional material for the dessert’s case. says:
The usefulness of the dish stems from it keeping well for days, and thus serving as a substitute for porridge which does not require firing up a stove, when religious observances prohibit fire. Its precursors can be traced all the way to medieval Germany.

Yeah, we know what it looks like…
Photo: Suviko / Suvi Korhonen

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