Ah, flummery. Sounds more like another, nicer word for screwing up, but no. It is a kind of fruit pudding that is a perfect summer breakfast, and a way to use those wild berries you may have coming up along your fence. It is an old-world food, originally from Wales (I think), that is easy to make and delicious to eat!
Blackberry Flummery
Ingredients:
1 quart Blackberries
1/2 cup hot water
3 T COLD water
Pinch of salt
Pinch of cinnamon (if you like it, if not, then omit)
2 T cornstarch
1 - 1 1/2 cups sugar (to taste. I have a sweet tooth, so I use GOBS)
Directions:
Clean and check berries, discarding stems, errant seeds, or any ugly berries. Combine berries, water, sugar, salt and cinnamon in a saucepan. Bring to a boil, stirring well. Reduce heat and simmer gently for 5 to 8 minutes.
Add 3 tablespoons cold water to cornstarch to make a smooth paste. Stir the paste into the hot cooking berries; stir constantly until berries are slightly thick and translucent in color (about 2 to 3 minutes). Serve cold with milk for breakfast or with whipped cream for dessert.
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