I love pudding, and when I was taking my food history class last winter, I read a lot of pudding recipes as part of my research for a paper on cooking in the late 1700s.
Along the way, I discovered this recipe for flummery, which is a traditional New England pudding made with blueberries. It also can be made with raspberries and other berries, but then it goes by other names.
I’ve made it a couple of times for G., and he just loves it. He prefers fruit flavored puddings, I think, to vanilla or those flavored with cinnamon and other spices. And flummery has an intensely blueberry taste. It’s delicious and refreshing in warm weather, and serving it with a dollop of freshly whipped cream provides a nice contrast.
4 cups blueberries (fresh or frozen)
1/2 cup sugar
1 ½ cups water (separated)
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
6 tablespoons quick-cooking farina (such as Cream of Wheat)
1/2 teaspoon vanilla extract
1 cup heavy cream beaten for whipped cream
In medium saucepan, cook blueberries, sugar and 1 cup water over medium heat until soft, about 5 to 8 minutes. Puree with hand blender. Pass through a food mill to remove skins. You should have almost 4 cups of liquid.
Return liquid to pan. Over medium heat, add lemon zest, ½ cup water and almond extract. Or, in place of water and extract, substitute ½ cup of amaretto. Bring to simmer.
Sprinkle in farina, stirring constantly. Lower heat and simmer for 2-3 minutes more, or until pudding has thickened and is translucent and the farina soft. Remove from heat and stir in the vanilla.
Chill until set. Serve with a dollop of whipped cream.