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Dessert

Blackbeery Flummery

A dessert made by stewing blackberries with sugar, thickening with ground rice, and served cold with sweetened cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Blackbeery Flummery

Ingredients

Directions

Make the flummery

  1. Stew the blackberries with the sugar for about 15 minutes.

  2. In a bowl, mix the ground rice with enough water to soften it.

  3. Stir the softened rice into the stewed berries and continue stirring until thick.

Serve

  1. Serve cold with sweetened cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Sugar + ricetop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blackberries
Provide the main fruit flavour, colour and body of the dessert.
Sugar
Sweetens the berries and balances their tartness.
Ground rice
Thickens the stewed berries as it cooks, setting them into a soft, spoonable mass.

The step that matters

Stirring the softened rice into the berries. Starch thickens only when heated with liquid, so the mixture must keep stirring while it cooks; otherwise the starch can clump on the bottom of the pan and the flummery stays uneven or lumpy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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