Flummery is a type of pudding made up of thick cornstarch and stewed fruit. This sweet soft dessert is a traditional food from Britain. Seems very similar to porridge, this oat based meal has a thick and smooth texture. With gelatinous consistency, this is typically known for being featureless in nature. It does not have a flavor of its own and thus added with other flavorings such as orange flower water.
Origin of Flummery
Flummery truly gained popularity when it was made in elaborate molds during the 17th century. These early puddings were widely appreciated all across the world for soft and smooth texture. Apart from this, the name of this dish was also mentioned by writer Bill Bryson in his book Made in America. He described the dish as an early form of blancmange. This was the first time when the pudding became popular internationally.
The term “Flummery” was also used to refer the dishes prepared using eggs, milk and flour in between late 17th to early 19th century. Then, it gained popularity as a bland and unsatisfactory dish. It was also named as mousse des in Australia after the World War II.
Flummery Recipe- Ingredients
This soft British pudding named Flummery is made by using some healthy ingredients. These ingredients include oatmeal, caster sugar, double cream, honey and Drambuie. Other than these, some other stewed fruits are also used to add a special flavor to the dish.
Flummery Recipe- Preparation
The dish is typically made by cooking all the ingredients and then refrigerating. The method starts by combining oatmeal in a bowl with some cold water and allowing the oatmeal to absorb the water for about 48 hours. Then, the water is strained and some sugar is added in the oatmeal, and the mixture is cooked for about 10 minutes or until it becomes extremely thick. The thick lukewarm mixture is added in individual dishes and refrigerated for at least 2 hours or until well chilled. After that, the flummery dish is drizzled with drambuie and honey over the top.