Flummery

Flummery is a starch-based dessert that originated in the United Kingdom. It is traditionally made from oatmeal or cornflour and has a smooth, jelly-like consistency. Flummery was a popular dish in the 17th and 18th centuries and has seen various adaptations over time.

History

Flummery has its roots in Wales, where it was known as llymru. The dish was originally made by soaking oats in water for several days, then straining and boiling the mixture until it thickened. This early version of flummery was often served with honey or fruit.

In the 18th century, flummery became popular in England and Scotland, where it was adapted to include cornflour and other ingredients. The dish was often flavored with rose water, orange flower water, or lemon zest.

Ingredients and Preparation

Traditional flummery is made using the following ingredients:

• Oatmeal or cornflour
• Water or milk
• Sugar
• Flavorings such as rose water, orange flower water, or lemon zest

To prepare flummery, the starch (oatmeal or cornflour) is mixed with water or milk and cooked over low heat until it thickens. Sugar and flavorings are then added, and the mixture is poured into molds to set. Once set, flummery can be served with cream, fruit, or syrup.

Variations

Over time, flummery has evolved to include various regional and modern adaptations. Some popular variations include:

• Fruit flummery: Made by adding pureed or chopped fruit to the mixture.
• Chocolate flummery: Made by adding cocoa powder or melted chocolate.
• Alcoholic flummery: Made by adding a small amount of liqueur or wine.

Cultural Significance

Flummery was once a staple in British cuisine and was often served at banquets and festivals. It was considered a luxurious dessert due to its smooth texture and delicate flavors. Today, flummery is less common but still enjoyed in some regions as a nostalgic treat.

See Also

• Pudding
• Blancmange
• Custard
• Jelly (dessert)