As you can probably guess by the antiquated name, flummery is not a new dish. It began life in the 17th century as a sort of heavy porridge. The flavor was so bad it lead to the definition of flummery changing to nonsensical or insipid.
Fortunately flummery was able to change with the times and has evolved into a delicious fruit custard made with fresh fruit, sugar and a little cornstarch to thicken.
I found this recipe in the Farmer's Almanac and find it to be a tasty variation on traditional flummery. Cornstarch is omitted and the blueberry jam is baked between layers of buttered bread.
The Almanac recommends serving this as a dessert with ice cream, but I like to make it for a breakfast treat.
Place the berries, sugar, spices, lemon zest and lemon juice in a small saucepan. Cook them over a moderate heat until slightly saucy, but not completely broken down. Sweeten with more sugar if needed.
Brush the bread slices with a generous amount of butter.
Line the bottom of a 9x5-inch loaf pan with 2 slices of bread, buttered side up. Cover with half of the blueberries.
Repeat the bread layer and the berry layer, then top with a the final layer of bread, butter side up.
Sprinkle the top with a little cinnamon and sugar.
Bake in a 350 degree F oven for 20 minutes or until the top is golden and the blueberries are bubbly.
Time to prepare: 30 minutes.
This recipe is vegetarian.