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.