Margarets Strawberry Flummery Recipes

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.

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.

Steps:

• Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

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.

Steps:

• Combine all the ingredients in the top part of a double saucepan. Half fill the bottom part with boiling water and place over a moderately low heat.
• Cover the pan and cook the mixture, stirring occasionally for 50-55 minutes or until the rice is soft and has absorbed most of the liquid.
• Remove from the heat and pour mixture into a 1 pint souffle dish. Allow to cool to room temperature, then place in the refrigerator to chill for 3 hours or until set.
• Serve cold, with stiffly whipped cream or fruit compote.

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.

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.

Steps:

• Place limeade and strawberries in blender. Cover and blend until smooth. Add water and tequila. Pour into 2-quart plastic container. Cover and freeze about 24 hours or until slushy.
• To serve, place 2/3 cup slush in each glass and fill with 1/3 cup soda pop; stir.