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RASPBERRY FLUMMERY

First made with oatmeal as early as the 15th century, a flummery, or sweet pudding, rounds out the perfect Irish farmhouse dinner.

  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1 egg yolk, beaten
  • 2 teaspoons vanilla
  • 2 cups fresh raspberries

Combine sugar, cornstarch and salt in a saucepan. Stir in milk. Cook and stir over medium-high heat until thickened and bubbly.

Stir a small amount into the egg yolk; add yolk mixture to saucepan. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla.

Pour into serving bowl. Cover with plastic wrap. Cool. Garnish with berries before serving. Serves 6.

www.justberryrecipes.com

Thursday, March 13, 2003

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