Basic Flummery Recipes
FLUMMERY
Rustle up a super simple dessert with flummery - a mix of jelly and evaporated milk. Top with whipped cream for a treat the family will love
Provided by Esther Clark
Categories Dessert, Treat
Time 10m
Yield Serves 6-8
Number Of Ingredients 3
Steps:
- Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
- Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium
BASIC FLUMMERY
This recipe is a standard flummery, it's a great starting off point. The jelly can be any flavour you like and you can add different fruit such as passionfruit pulp or chopped up strawberries, it all depends what you like. Also, I prefer low-cal ingredients so I've used equal sugar, lite jelly and skim milk but it works with the regular granualated sugar and whole milk too. This came from my grandmother and I made it because my dad was dieing to have it again.
Provided by mon_loves
Categories Dessert
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Make jelly using 2 cups boiling water and let cool (not set).
- Beat eggs and sugar well.
- Add milk.
- Slowly stir cooled jelly into egg mixture.
- Pour flummery mixture into a glass serving dish.
- Allow several hours to set in fridge.
Nutrition Facts : Calories 127.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 71.3, Sodium 48.2, Carbohydrate 24.8, Sugar 22.1, Protein 3.7
PASSIONFRUIT FLUMMERY
The word flummery derives from the Welsh word 'llymru'. In Scotland, a flummery would include oatmeal; elsewhere in the British Isles, it was a sweet dessert made with fruit. This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or centurey past they come, they have been updated to suit C21st tastes. This recipe harks back to "the days (in Australia) when many people had a passionfruit vine growing over the fence and kept a few chooks in the backyard, (when) this luscious flummery would have been an economical pudding". This is a prepare-ahead dessert, and the preparation and cooking times do not include the 6-8 hours needed for cooling. The probably Scottish origins of this particular flummery recipe are evident from the suggestion that it be served with shortbread biscuits.
Provided by bluemoon downunder
Categories Dessert
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the rind from the lemon and then squeeze out the juice. Reserve 2 tablespoons of lemon juice. Combine the lemon rind, water and caster sugar in a medium saucepan and cook, stirring occasionally, over a medium heat, until the sugar dissolves and the syrup comes to the boil. Remove from the heat and discard the lemon rind from the syrup.
- Combine the gelatine and boiling water in a heatproof jug and stir until the gelatine dissolves and the liquid is clear. Add the lemon juice and mix well to combine.
- Put the egg yolks in a mixing bowl and whisk with a balloon whisk. Pour in the warm syrup in a thin stream followed by the gelatine mixture, whisking constantly until well-combined.
- Cover and refrigerate until the mixture thickens and begins to set around the edges.
- Beat the egg whites in a clean bowl until they form soft peaks when the beater is lifted upwards from the mixing bowl. Fold the egg white mixture and the passionfruit pulp into the lemon mixture.
- Spoon into four 1-cup serving glasses, cover with plastic wrap and place in the refrigerator for 6 hours, or until set.
- Serve with my Shortbreads Recipe #139166.
FLUMMERY
Flummery occurs in manuscript menus for Scottish feasts as early as the fifteenth century. The ingredients varied but the basis was always soaked cereal, the liquid from which sets to a clear jelly. This is flavoured with orange juice or rosewater and topped with cream and honey, with or without alcohol.
Provided by Millereg
Categories Dessert
Time P2DT1h30m
Yield 5 pints, approx.
Number Of Ingredients 9
Steps:
- Stir the soaked oatmeal and then strain off the liquid into a saucepan.
- Discard the oatmeal.
- Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.
- Allow to cool until tepid and then stir in the double cream.
- Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set.
- Allow approximately 1 hour.
- When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream.
IRISH FLUMMERY
Make and share this Irish Flummery recipe from Food.com.
Provided by Cinnamon1025
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toast the almonds and oatmeal in a pan until slightly browned. Set aside.
- Whip the cream until smooth, but not stiff.
- Warm the honey VERY slightly, so that it will run easily.
- Fold the honey, whiskey, half of the toasted almonds & oatmeal, half the berries if using them & the lemon juice into the cream.
- Mix thoroughly but lightly, and spoon into tall individual glasses. (looks lovely in wine or champaign glasses).
- Sprinkle the remaining almonds/oatmeal and berries on top.
- Chill and Serve.
Nutrition Facts : Calories 427.9, Fat 29, SaturatedFat 14.3, Cholesterol 81.5, Sodium 63, Carbohydrate 31, Fiber 2.8, Sugar 18.2, Protein 6.1
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