A Recipe from From the Strawberry Patch (1980)

About the Recipe

It’s strawberry season again! My favorite time of year, when strawberries are sweet, juicy, and relatively inexpensive. We were meeting friends for a casual bbq dinner. I went straight for this cookbook to find a dessert to bring along. And of course when I got to this recipe my first thought – what the heck is Flummery?!

Turns out that flummery is a light, fluffy dessert. According to the internet, it comes from Great Britain and is a starch-based, sweet, soft dessert pudding. And – yeah! That’s exactly what it was. The perfect summertime dessert

A few notes and thoughts:

• I cooked exactly to the specifications in the recipe from a timing perspective. I actually would cook it a little longer in the future. Really make sure that you’re getting the post-cornstarch step right to get the right texture going.
• Do not use pre-made whipped cream! Get the cream and whip it yourself. If you go for the pre-made stuff it will be way too sweet.
• I used small whole strawberries on top. For future batches, I’d definitely do some fun decorating with slices. Everyone wanted their own fresh strawberry, and those slices would have gone a longer way.

Other than that – easy and delicious! Enjoy! Oh, and if you want some more goodness for Strawberry Season, check out the collection!

About the book

I love this strawberry cookbook. I usually don’t do cookbooks from the 80’s, but I love a good cutout. I’ve tried a few recipes from this book before and actually – they’re all pretty good! Worth the browse if you see a copy hanging around.

The Recipe!

Ingredients:

2 1/2 cups strawberries, washed and hulled
2 cups water
1 cup sugar
1/2 t salt
3 T cornstarch
3 T water
1 cup whipping cream, whipped

Directions:

Set aside about 1/2 cup whole berries for garnish. Mix remaining berries, 2 cups water, sugar, and salt in saucepan; bring to a boil. Reduce heat and simmer 5 minutes.

Blend cornstarch and the 3 tablespoons water to make a smooth paste and stir into the cooked mixture. Cook, stirring, until mixture thickens and sauce is clear, about 3 minutes. Remove from heat and cool to room temperature.

Fold whipped cream into pudding; transfer to a serving bowl. Garnish with whole berries; cover and refrigerate. Makes 6 to 8 servings.