Flummery is one of those words that it’s fun to say, a silly string of syllables with several meanings. “Flummery” can be silly, trival or nonsensical talk. The assorted guests at the Mad Hatter’s Tea Party in Alice in Wonderland were spouting flummery. As a fan of old movies, I’ve heard the term “flummery” used with mild disdain, like “Humbug” or “Balderdash. I was about 20 years old when a British-born friend made me a raspberry flummery and it was so unlike the cooked puddings of my youth that I loved it immediately. True Welsh flummery was thickened with the liquid from strained, cooked oatmeal, a tedious-sounding process, although oatmeal is wonderful in most things. This recipe uses cornstarch and those abundant berries that are popping up all over. It is a lovely, soft pudding that is cool and raspberry tangy! Since the raspberries are all on top, non-berry lovers can still enjoy the pudding. Substituting almond flavor for vanilla gives it a whole different twist!
1/3 c Sugar 1/4 c Cornstarch
1/4 ts Salt 3 c Milk
1 egg yolk, beaten 2 tsps Vanilla
2 c Fresh raspberries
Combine sugar, cornstarch, and salt. Stir in milk. Cook and stir until thickened and bubbly. Stir a small amount into the egg yolk; return all to saucepan. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Pour into a serving bowl. Cover the surface with plastic wrap and cool; then chill. Remove plastic and garnish with berries before serving. Serves 6.
This is just one of the raspberry and blueberry recipes you can pick up at tomorrow’s Farmer’s Market in Barker. “Blueberry Monkey Bread” is an easy crowd pleaser your family will love (and kids can make). You can also pick up those great fresh corn recipe sheets, and let me know what farm-fresh ingredient you’d like to see recipes for in the coming weeks. Miles and miles away from our little village? Contact me and I’ll share the recipes via email.