Yup. I said flummery. And what the heck is a flummery, you ask? Well, it’s a sort of pudding made as early as the 15th century– a tart, berry pudding that is so delicious you will do like we did and find the need to make it every time you can get a few cups of fresh raspberries.
My youngest daughter, Kyrsten and I first made the recipe years ago when she was studying one of the American Girl dolls stories, and we made a recipe from the Colonial time period. We fell in love, and she has made us at least one batch of flummery every year when raspberries are ripe for the picking down the road from our house.
It’s the perfect combination of tart and sweet, but truly a family favorite ususally made by my sweet youngest daughter. Hard to beat that. Well, it was until this year. A little wish that my heart made came true this year when we moved and raspberries were found growing wild all over our property. This year, we make flummery much more often from wild, organic berries picked in our yard!! Does NOT get any better than that.
But, off-season, you can definitely use frozen. Just add a few minutes to the cook time.
- 3 c. fresh raspberries
- ¾ c. water
- 1 c. sugar
- ½ tsp. salt
- 6 T. cornstarch
- Whipped Cream
- Wash raspberries and put into a pot with water. Cook over medium heat for 10 minutes until berries are soft.
- In a small bowl, whisk together sugar, salt, and cornstarch.
- Whisk the dry ingredients into the berries and reduce heat to low and cook and whisk up to ten minutes or until thickened into a pudding. Spoon into four small dishes and cover with plastic wrap. Refrigerate.
- Serve with freshly whipped cream.