Flummery Recipes

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FLUMMERY



Flummery image

Flummery is an ancient Scottish dessert that dates back to the 15th century

Provided by Karon Grieve

Categories     Dessert

Time 35m

Number Of Ingredients 8

2 tbsp medium oatmeal
6 tbsp fresh orange juice
4 tbsp caster sugar
75 ml double cream
2 tbsp Scotch whisky
2 tbsp runny honey
75 ml whipping cream
zest of 1 orange

Steps:

  • Soak the oatmeal in 450ml/15 floz cold water for 48 hours then drain and discard the oatmeal retaining the liquid
  • Pour the liquid into a pan and add the orange juice and sugar
  • Bring to a boil stirring continuously till thick this can take from 15 minutes depending on the starchiness of the oatmeal used. If it doesn't thicken to your liking add cornflour dissolved in a tiny amount of water to thicken.
  • Remove from heat and allow to cool
  • Stir in the double cream and pour into 6 small serving glasses
  • Chill in fridge for 30 mins
  • Mix whisky with honey and add a teaspoon to each glass
  • Whip the cream and top each glass and sprinkle with orange zest

Nutrition Facts : Calories 162 kcal, Carbohydrate 17 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 10 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

FLUMMERY



Flummery image

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

135g pack jelly (raspberry or strawberry work well), broken into pieces
350ml evaporated milk or double cream
squirty cream or freshly whipped cream, to serve (optional)

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

FLUMMERY



Flummery image

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

30 ounces cold water
4 tablespoons old-fashioned oatmeal, soaked for 48 hours in the water
6 ounces orange juice
2 tablespoons caster sugar or 2 tablespoons superfine sugar
5 ounces double cream (heavy whipping cream)
2 oranges, zest only
4 tablespoons honey
2 tablespoons good Scotch whisky or 2 tablespoons brandy
5 fluid ounces whipped cream

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.

PLUM FLUMMERY



Plum Flummery image

This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently.

Provided by Kellie Constable

Categories     Desserts     Mousse Recipes

Time 3h50m

Yield 5

Number Of Ingredients 7

2 cups plums, pitted and sliced
1 tablespoon water
1 (.25 ounce) package unflavored gelatin
½ cup hot water
½ cup white sugar
2 tablespoons lemon juice
½ cup evaporated milk

Steps:

  • Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.
  • Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 30.6 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 30.2 mg, Sugar 29.2 g

BASIC FLUMMERY



Basic Flummery image

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

2 (9 g) packets lite jelly (any flavour, I like raspberry)
2 eggs
250 ml skim milk
125 g splenda sugar

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

BLUEBERRY FLUMMERY



Blueberry Flummery image

This is a recipe shared with me by my Mom, shared with her by her Mom. Grandmom was the wife of a career Navy man. An incredible woman! The mother of 6 children, lovingly raising the future of the world, loving my Grandfather and supporting our freedom. She would move their children and worldly possessions to be as close to my Grandfather as they could be, whenever and wherever the Navy needed Grandpop. Eventually they settled in NJ, known far and wide for its awesome produce, especially its blueberries. It just reminds me Of Mom and Grandmom's love and devotion to their families. Scoop a biscuit into a bowl and spoon blueberry sauce over biscuit, top with the chilled vanilla pudding, and oh my! Enjoy! Heaven on earth!

Provided by Chef Dad

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (3.5 ounce) package instant vanilla pudding mix
2 cups cold milk
2 pints fresh blueberries
½ cup white sugar, or more to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
½ teaspoon salt
¼ cup vegetable oil
1 cup milk

Steps:

  • Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time.
  • Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits.
  • To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough.
  • Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 88 g, Cholesterol 9.8 mg, Fat 12.4 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 724.9 mg, Sugar 47.7 g

IRISH FLUMMERY



Irish Flummery image

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

1/3 cup almonds (sliced)
2 ounces irish oatmeal
1 cup heavy cream
4 tablespoons honey
1/4 cup Irish whiskey
2 teaspoons lemon juice
1 -2 cup berries (optional)

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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