- A sweet soft pudding made of stewed fruit (usually Berries) thickened with cornstarch.
- 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.
- 2 liter water
- 500 g oat flakes or rolled oats
- 2 tablespoon sugar
- 2 tablespoon butter
- salt (to taste)
- Pour warm water over the oat flakes, stir well and put in a warm place to sour.
- It will take twenty-four hours, so leave it for a whole day.
- To quicken the souring you may put a piece of rye bread in the mixture.
- After the mixture is sour, strain it.
- Pour the liquid in a pot or casserole and boil stirring all the time until it thickens.
- And season with salt, sugar and butter.
- Serve warm with melted butter or fry lightly, sprinkling with cinnamon spice and add milk.
- As a dessert serve cold with jam and milk.
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