Flummery is a dessert that many might recall from childhood – a simple, creamy, and delightfully nostalgic treat that has been enjoyed for generations.
Though its origins can be traced back to the 17th century in the United Kingdom, where it started as a porridge – like dish made from oatmeal, the flummery we know today is a far cry from its humble beginnings.
This modern version, made with jelly and evaporated milk, is a testament to the evolution of classic recipes, adapting to the ingredients and tastes of the times.
Ingredients
- 1 packet (85g) flavored jelly (choose your favorite flavor)
- 1 cup (250ml) boiling water
- 1 can (375ml) evaporated milk, chilled
- Whipped cream, for topping (optional)
Method
- Dissolve the packet of jelly in boiling water. Stir well until the jelly crystals are completely dissolved.
- Allow the jelly mixture to cool slightly. It should be warm but not hot to the touch. This step is important because if the jelly is too hot, it could curdle the evaporated milk when combined.
- Pour the chilled evaporated milk into a large mixing bowl. Using an electric mixer, beat the evaporated milk on high speed for about 2-3 minutes until it becomes frothy and increases in volume.
- Gradually pour the cooled jelly mixture into the frothy evaporated milk, continuing to beat until well combined. The mixture should become light and airy as the jelly and milk blend together.
- Pour the flummery mixture into a serving dish or individual dessert glasses. Cover and refrigerate for at least 2 hours, or until the flummery is fully set. The texture should be smooth and slightly firm, similar to a mousse.
- Once set, you can top the flummery with a dollop of whipped cream. You can also add fresh fruit or a sprinkle of grated chocolate.
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