Plum Flummery Recipes

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.

OVERRIPE PLUM RECIPES

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark four.
• Grease a 20 cm (eight-inch) pie dish and line with baking parchment.
• Roll out two-thirds of the pastry on a lightly floured surface until it is large enough to fit over the top of your pie dish with some overhang.
• Transfer to the dish and press into the base and up the sides. Trim off any excess pastry with a sharp knife.
• Refrigerate for 30 minutes.
• In a bowl, mix together the sugar, orange zest, and cinnamon until well combined.
• Add the plums and flour, tossing everything together until coated. Stir in a few tbsp of juice from the bowl.
• Spoon into your pastry case and top with overhanging pastry, crimping the edges together to seal.
• Cut a small hole or slit in middle of pie crust to allow steam to escape then transfer to oven and bake for 40-45 minutes until golden brown.
• Serve warm with custard, cream, or ice cream.

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.

BASIC FLUMMERY

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.

STRAWBERRY FLUMMERY

Steps:

• Blend cornstarch with a little of the milk, stir into a sauce pan containing the rest of the milk, the sugar, and the salt.
• Bring to a boil and continue cooking over medium heat until mixture becomes thick. (Stir constantly).
• Stir a cup of the hot milk mixture into the beaten egg yolk.Then stir this back into the saucepan.
• Continue cooking 2-3 minutes more.
• Remove pan from heat and add vanilla.
• Pour into serving bowl.
• Cover tightly and refrigerate several hours.
• Arrange sliced berries evenly over top of pudding just before serving.