Blueberry Flummery Food
BLUEBERRY FLUMMERY
This is a recipe shared with me by my Mom, shared with her by her Mom. Grandmom was the wife of a career Navy man. An incredible woman! The mother of 6 children, lovingly raising the future of the world, loving my Grandfather and supporting our freedom. She would move their children and worldly possessions to be as close to my Grandfather as they could be, whenever and wherever the Navy needed Grandpop. Eventually they settled in NJ, known far and wide for its awesome produce, especially its blueberries. It just reminds me Of Mom and Grandmom's love and devotion to their families. Scoop a biscuit into a bowl and spoon blueberry sauce over biscuit, top with the chilled vanilla pudding, and oh my! Enjoy! Heaven on earth!
Provided by Chef Dad
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time.
- Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits.
- To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough.
- Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 88 g, Cholesterol 9.8 mg, Fat 12.4 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 724.9 mg, Sugar 47.7 g
BLUEBERRY FLUMMERY RECIPE - (4/5)
Provided by 86Knives
Number Of Ingredients 4
Steps:
- Dissolve the Cornstarch in the Water, then combine all ingredients in large sauce pan. Cook over LOW flame (use grid if possible), stir often to prevent sticking. Cook until mixture thickens and come to a boil, set aside to cool
BLACKBERRY FLUMMERY
Flummery (from the Welsh llymru) is a sweet soft pudding that is made from stewed fruit and thickened with cornstarch. Traditional British flummeries were kind of like porridge as they were often oatmeal based and cooked to achieve a smooth and gelatinous texture; often sugar and milk was added and occasionally orange flower water. This recipe was brought over from the British Isles by our first settlers. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. I have copied the directions straight from the cookbook, but I believe that I might mix the cornstarch with a little water to avoid lumps.
Provided by Molly53
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook berries and water together until nearly soft.
- Mix sugar, salt and cornstarch together and add slowly to the berries, stirring constantly.
- Bring to the boiling point and cook for five minutes.
- Remove from heat and add lemon juice.
- Serve hot with sugar and cream.
Nutrition Facts : Calories 255.9, Fat 0.4, Sodium 149.2, Carbohydrate 64.5, Fiber 3.9, Sugar 53.6, Protein 1
FLUMMERY
Rustle up a super simple dessert with flummery - a mix of jelly and evaporated milk. Top with whipped cream for a treat the family will love
Provided by Esther Clark
Categories Dessert, Treat
Time 10m
Yield Serves 6-8
Number Of Ingredients 3
Steps:
- Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
- Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium
FLUMMERY
Flummery occurs in manuscript menus for Scottish feasts as early as the fifteenth century. The ingredients varied but the basis was always soaked cereal, the liquid from which sets to a clear jelly. This is flavoured with orange juice or rosewater and topped with cream and honey, with or without alcohol.
Provided by Millereg
Categories Dessert
Time P2DT1h30m
Yield 5 pints, approx.
Number Of Ingredients 9
Steps:
- Stir the soaked oatmeal and then strain off the liquid into a saucepan.
- Discard the oatmeal.
- Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.
- Allow to cool until tepid and then stir in the double cream.
- Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set.
- Allow approximately 1 hour.
- When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream.
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