STRAWBERRY FLUMMERY
I got this out of an old fashioned cookbook from my Great Grandmother, and the description says; "Flummery, Fool, Grunt, Slump, and Buckle were variations of old English puddings made with fruit. They were also common in early America" I will post 3 of the five variations.
Provided by Bri22
Categories Breakfast
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 136.5, Fat 4.1, SaturatedFat 2.3, Cholesterol 36.4, Sodium 119.6, Carbohydrate 21.5, Fiber 1.5, Sugar 11.4, Protein 3.8
FLUMMERY
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
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
STRAWBERRY FLUMMERY
Number Of Ingredients 9
Steps:
- In a medium saucepan, mix sugar, cornstarch and salt until no lumps remain.Stir in milk and half-and-half until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat.In a small bowl, beat egg yolks until smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Over low heat, cook and stir for 3 to 4 minutes or until thick and glossy (do not boil). Remove from heat.Stir in vanilla. Pour flummery into a shallow bowl. Place a piece of waxed paper or plastic wrap directly on surface to prevent a skin from forming. Refrigerate for 2 1/2 hours or until chilled.Rinse, hull and slice berries into a medium bowl. Sprinkle with sugar and toss to coat berries and dissolve sugar. Beat flummery with a wire whisk until smooth and glossy. Pour into a shallow decorative bowl. Garnish with the whole berries in a decorative fashion. Serve immediately. Pass sliced berries separately.MW To Microwave: In a 2-quart glass bowl, mix sugar, cornstarch and salt until no lumps remain. Stir in milk and half-and-half until smooth. Microwave at 100% power (700 watts) for 9 minutes or until bubbly and thickened, stirring every 3 minutes to keep the mixture uniformly smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in bowl. Microwave at 100% power for 1 to 2 minutes or until thick and glossy. Proceed as directed above.
Nutrition Facts : Nutritional Facts Serves
STRAWBERRY FLUMMERY
Number Of Ingredients 9
Steps:
- 1. In a medium saucepan, mix splenda, cornstarch and salt until no lumps remain.2. Stir in heavy cream and half-and-half until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat.3. In a small bowl, beat egg yolks until smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Over low heat, cook and stir for 3 to 4 minutes or until thick and glossy (do not boil). Remove from heat.4. Stir in vanilla. Pour flummery into a shallow bowl. Place a piece of waxed paper or plastic wrap directly on surface to prevent a skin from forming. Refrigerate for 2 1/2 hours or until chilled.5. Rinse, hull and slice berries into a medium bowl. Sprinkle with splenda and toss to coat berries and dissolve sugar. Beat flummery with a wire whisk until smooth and glossy. Pour into a shallow decorative bowl. Garnish with the whole berries in a decorative fashion. Serve immediately. Pass sliced berries separately.Microwave: In a 2-quart glass bowl, mix splenda, cornstarch and salt until no lumps remain. Stir in heavy cream and half-and-half until smooth. Microwave at 100% power (700 watts) for 9 minutes or until bubbly and thickened, stirring every 3 minutes to keep the mixture uniformly smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in bowl. Microwave at 100% power for 1 to 2 minutes or until thick and glossy. Proceed as directed above.
Nutrition Facts : Nutritional Facts Serves
MARGARET'S STRAWBERRY FLUMMERY
This recipe is so very different from the one already posted on this website. How can you go wrong with fruit and whiskey? Found on Irish Abroad, a recipe by Margaret Johnson. Can't wait to try it. If you don't feel like baking, this colorful make-ahead dessert is just the ticket. PREP TIME DOESNT INCLUDE REFRIGERATION TIME
Provided by Jostlori
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chill four 8- or 9-ounce stemmed glasses.
- To toast the oatmeal: Preheat the oven to 350°F Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool.
- Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar.
- Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
- Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers.
- Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each.
Nutrition Facts : Calories 458.8, Fat 30.2, SaturatedFat 18.2, Cholesterol 107.2, Sodium 49.6, Carbohydrate 42.6, Fiber 4.7, Sugar 26.7, Protein 5.8
IRELAND - STRAWBERRY FLUMMERY
This recipe has been posted here for play in Culinary Quest - Ireland recipe by Margaret Johnson. If you don't feel like baking, this colorful make-ahead dessert is just the ticket. Please note: Cooking time is chilling time.
Provided by Baby Kato
Categories Other Desserts
Time 2h25m
Number Of Ingredients 7
Steps:
- 1. Chill four 8- or 9-ounce stemmed glasses.
- 2. To toast the oatmeal: Preheat the oven to 350°F. Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool.
- 3. Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar.
- 4. Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
- 5. Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers.
- 6. Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each.
FLUMMERY
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
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.
IRISH FLUMMERY
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
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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