Apple and Sea-buckthorn Flummery RecipeOrigin: Russia Period: Traditional |
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A flummery is a sweet soft pudding often made with fruit (but traditionally used to be soured oats), sweetened and then thickened with rice flour or cornflour. This version uses apples as the base but flavours the apples with sea-buckthorn berries. Ingredients:
200g apples, cored, peeled and grated (reserve the peel) 
Apple and Sea-buckthorn Flummery Preparation:Method:Combine the sea-buckthorn berries and apple peel in a small pan with 1 tbsp sugar and 250ml water. Bring to a simmer, cook for 15 minutes, or until the fruit is tender, then press through a sieve to extract the juice. Place the sea-buckthorn juice, the remaining sugar, grated apple and water in a pan. Bring to a bowl, reduce to a simmer then cook for 5 minutes. Meanwhile whisk the 1 tbsp cornflour with 2 tbsp water for form a slurry. Stir into the apple mixture then return to a boil, stirring frequently. Continue cooking for 5 minutes then remove from the heat. Allow to cool slightly then ladle into bowls and serve. For more information on the origins and development of flummery recipes over the years, see this page on Flummery. |
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