Flummery Recipe

This Flummery Recipe might bring back fond memories of a dessert your Nana made all those years ago.

With just two ingredients and a lovely mousse-like texture, this dessert is quick, easy – and memorable.

Jump to:

• A dessert worth remembering
• Nana Ling's Handwritten Recipe
• What is Flummery?
• Ingredient Notes
• How to make Flummery
• Storage
• Variation ideas
• More Jelly Recipes
• Flummery Recipe

A dessert worth remembering

Flummery really is simplicity at its finest! Loved by all ages and appetites, flummery is pure kitchen magic.

An elderly neighbour made this for the kids a few Christmases ago, and it reminded me of something I may have enjoyed as a child.

Chances are I did enjoy this at some stage as a child. It was a popular dessert in Australia in the 1970s, the decade when I arrived into the world.

I nearly forgot about this awesome dessert again until I spotted a recipe for "Flummery" in Nana Ling's cookbook.

Nana Ling's Handwritten Recipe

It's a simple recipe – Nana Ling has captured it in just a handful of words! There is some assumed knowledge in there, though, so keep scrolling for a list of clear steps in the recipe card at the end of this post.

What is Flummery?

Flummery is a super easy, two-ingredient dessert made with jelly and cream (tinned or fresh).

It has a long history, though its current form is a lot sweeter than the sour porridge-like dish it started out as in 17th century Britain.

The jelly version is a product of World War II thriftiness, as people searched for creamy desserts that were also affordable. 

While it may not be big on expense, it doesn't lack flavour.

Ingredient Notes

Here are those two ingredients you'll need:

You might also like to decorate with some additional cream, berries or ice cream.

Can you use other types of cream?

These days, I also use thickened cream (you might know it as heavy cream) to make flummery. It works equally well and the taste may even be better, depending on your preferences.

You can also use evaporated milk. Again, it just depends on personal preferences or what you have in the pantry.

How to make Flummery

Flummery is easily made by making up the jelly (using only a cup of boiling water), allowing it to partially set and then whipping it together with the cream.

While it's relatively easy to make, keep these four tips in mind:

1. SETTING TIME. You need 1-2 hours setting time for the jelly and then another 2 hours setting time once you've combined the partially set jelly with the cream to make it into flummery.
2. COLD CREAM. The cream MUST be cold before you use it (even if it's the type of cream you would normally store in the cupboard) otherwise it won't whip up nicely
3. IGNORE INSTRUCTIONS ON JELLY PACKET. The jelly is NOT made up according to the packet – only add the 1 cup boiling water to the jelly crystals
4. BEAT UNTIL FOAMY. When whipping cream and partially set jelly together, it should nearly double in size and become foamy.

All the instructions can be found in the recipe card at the bottom of this post. If you're more of a visual person, you might also want to glance over this quick guide to making flummery in ten steps:

Storage

Flummery must be stored in the fridge and should keep for 2-3 days.

Variation ideas

You can vary this recipe depending on the flavour of jelly you choose and the toppings. 

You could add some cream, custard, fruit or ice-cream.

It looks amazing layered with jelly and other things – I added a flummery layer to my popular Mini Christmas Trifles recipe. 

More Jelly Recipes

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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