Flummery (from the Welsh llymru) is a sweet soft pudding that is made from stewed fruit and thickened with cornstarch. Traditional British flummeries were kind of like porridge as they were often oatmeal based and cooked to achieve a smooth and gelatinous texture; often sugar and milk was added and occasionally orange flower water. This recipe was brought over from the British Isles by our first settlers. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. I have copied the directions straight from the cookbook, but I believe that I might mix the cornstarch with a little water to avoid lumps.
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- 1Cook berries and water together until nearly soft.
- 2Mix sugar, salt and cornstarch together and add slowly to the berries, stirring constantly.
- 3Bring to the boiling point and cook for five minutes.
- 4Remove from heat and add lemon juice.
- 5Serve hot with sugar and cream.
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Nutritional Facts for Blackberry Flummery
Serving Size: 1 (252 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 255.8
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 149.1 mg
- Total Carbohydrate 64.5 g
- Dietary Fiber 3.9 g
- Sugars 53.5 g
- Protein 1.0 g