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Dessert

Blackberry Flummery

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Blackberry Flummery

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the fruit

  1. In a pot, stew the blackberries with the sugar for about 15 minutes.

  2. Soak the ground rice in water.

Thicken and serve

  1. Stir the soaked rice into the blackberry mixture until it thickens.

  2. Serve cold with 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
Supply the main fruit flavour and colour, and the juice that the rice thickens.
Sugar
Sweetens the fruit and helps draw out its juice as it stews.
Ground rice
Thickens the fruit mixture as its starch swells and sets when heated and cooled.

The step that matters

Stirring the soaked rice into the fruit. The rice must be fully soaked and stirred in evenly so it thickens smoothly. Unsoaked or clumped rice stays grainy, and the starch needs to be well mixed to thicken the whole batch evenly.

“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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