Flummery Recipes

FLUMMERY

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

FLUMMERY

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.

PLUM FLUMMERY

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.

PASSIONFRUIT FLUMMERY

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

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.

BLUEBERRY FLUMMERY

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.