Flummery

Description

 * 1) A sweet soft pudding made of stewed fruit (usually Berries) thickened with cornstarch.
 * 2) Old-time British flummeries were made by cooking oatmeal until smooth and gelatinous; sweetener and milk were sometimes added. in the 18th century, the dish became a gelatin-thickened, cream- or milk-based dessert, flavored generously with sherry or Madeira.

Ingredients

 * 2 liter water
 * 500 g oat flakes or rolled oats
 * 2 tablespoon sugar
 * 2 tablespoon butter
 * salt (to taste)

Directions

 * 1) Pour warm water over the oat flakes, stir well and put in a warm place to sour.
 * 2) It will take twenty-four hours, so leave it for a whole day.
 * 3) To quicken the souring you may put a piece of rye bread in the mixture.
 * 4) After the mixture is sour, strain it.
 * 5) Pour the liquid in a pot or casserole and boil stirring all the time until it thickens.
 * 6) And season with salt, sugar and butter.
 * 7) Serve warm with melted butter or fry lightly, sprinkling with cinnamon spice and add milk.

Serving

 * 1) As a dessert serve cold with jam and milk.