The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
- 3 cups topped and tailed gooseberries
- 3⁄4 cup sugar
- 3 Tbsp. cornstarch
- Whipped cream
Put gooseberries, 3 cups water, and sugar in a medium saucepan and bring to a boil over medium-high heat. Cook berries, stirring often, until soft, 5-10 minutes. Reduce heat to medium-low and add cornstarch dissolved in 1⁄4 cup cold water. Simmer berries, stirring constantly, until sauce thickens, about 2 minutes.
Remove pan from heat. Allow flummery to cool, then spoon mixture into 6-8 stemmed glasses and chill well. Serve each topped with a generous dollop of whipped cream.