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    Home » Recipes » Desserts

    Flummery Recipe

    Published: Aug 4, 2018 · Modified: Jan 17, 2024 by Libby Hakim · 44 Comments

    Jump to Recipe Print 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.

    flummery recipe

    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. 

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    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)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    flummery.

    Flummery Recipe

    Libby Hakim
    A deliciously simple 2-ingredient dessert that our nans loved to make.
    4.89 from 18 votes
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    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    4 hours hrs
    Total Time 4 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Australian, British
    Servings 6 servings
    Calories 170 kcal

    Equipment

    • 6 serving glasses or teacups (or 1 large serving bowl)

    Ingredients
      

    • 85 grams jelly crystals (1 packet of aeroplane jelly in Australia) (choose your preferred flavour)
    • 230 ml tin Nestle reduced fat cream (or same quantity of thickened cream or evaporated milk) (MUST be chilled in fridge first)
    • 1 cup boiling water
    • additional cream, diced fruit, mint leaves, ice cream (optional, to serve/garnish)

    Instructions
     

    • Combine jelly crystals with boiling water and stir to dissolve the crystals. Place into the fridge.
    • After 1-2 hours, the jelly should be partially set (but still able to be poured). Pour the jelly and the cream into the bowl of a stand mixer and beat on slow (and then med-high speed as it thickens) in a stand mixer for about 5 minutes or until it thickens and looks more glossy.
    • Pour the mixture into a large bowl or 6 smaller bowls and place into fridge for at least 2 hours to set.
    • Serve with cream and fruit, or just eat it straight from the bowl.

    Video

    Notes

    Storing: Store in fridge. Should keep for up to 3 days.
    Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
    TIPS:
    Plan ahead as there is setting time involved.
    The cream MUST be cold before you use it (even if it's the type of cream you would normally store in the cupboard).
    The jelly is NOT made up according to the packet – only add the 1 cup boiling water to the jelly crystals.
    When whipping cream and partially set jelly together, it should nearly double in size and become foamy.

    Nutrition

    Calories: 170kcalCarbohydrates: 11gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 17mgPotassium: 48mgFiber: 0.2gSugar: 8gVitamin A: 567IUVitamin C: 1mgCalcium: 29mgIron: 0.1mg
    Tried this recipe?If you love it, let me know!

     


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    Comments

    1. Merril

      January 12, 2023 at 11:59 am

      The old fashion way for flummery is when the jelly is starting to set beat in an egg white till light and fluffy, yum like a frothy cloud.

      Reply
      • Libby Hakim

        January 12, 2023 at 3:22 pm

        Hi Merril. Yes, that's the old-fashioned way. Would be lovely but I don't include any raw egg recipes here on the website. Which is a shame as they loved to add raw eggs to things! Happy cooking!

        Reply
    2. Bob Gardner

      December 23, 2022 at 12:19 pm

      We made it using evaporated milk. Important to have both the milk and mixing bowl Cold!

      Reply
      • Libby Hakim

        December 25, 2022 at 8:31 pm

        Thanks, Bob. Good tip. I'll be updating this recipe soon and make sure I emphasise this. Thanks so much and happy cooking!

        Reply
    3. Vivienne

      February 28, 2022 at 3:33 pm

      I have always used evaporated milk, whisked, then add the not quite set jelly, for the topping for my trifle

      Reply
      • Libby Hakim

        March 03, 2022 at 8:25 pm

        Lovely! I also used Flummery in my Mini Trifles 💕

        Reply
    4. Gail Figg

      September 28, 2021 at 12:54 pm

      I have used chilled evaporated milk as well, works well

      Reply
      • Libby Hakim

        September 28, 2021 at 7:41 pm

        Wonderful - thanks, Gail 🙂

        Reply
    5. Annie

      July 26, 2021 at 6:47 pm

      I remember this dessert as a child but because my brother was diagnosed with juvenile onset of diabetes my mother use to make this with sugar free jelly and yoghurt. It was served to all us children so he didn’t feel different. It tasted ok to me.

      Reply
      • Libby

        July 27, 2021 at 9:18 pm

        Hi Annie. That sounds lovely with the sugar free jelly and yoghurt - will give that a go myself! Thanks, Libby

        Reply
    6. Adele

      December 23, 2020 at 4:34 pm

      Would flummery, made with the evaporated milk (this is what it says to use on the Aeroplane jelly packet, too) be stable enough to use as a filling between 2 layers of cake? I would love to put a raspberry flavour between my chocolate cake layers and have both evaporated milk and raspberry jelly on hand. The cake will be eaten within a day or two, and refridgerated Thank you.

      Reply
      • Libby

        December 23, 2020 at 4:54 pm

        Hi Adele. The flummery mixture is quite runny when you first whip it up and then sets to a jelly-like consistency (but a little creamier). It may work if you let it half set first. It’d certainly look and taste lovely! Or you could let it set in the cake tin and then try to remove in one piece and layer onto the cake. Would love to know how you go if you attempt this. Good luck!

        Reply
    7. Jeremy

      August 02, 2020 at 5:52 pm

      My nana used to make this, and my sister and I have been trying to find out what it was so we could recreate it.
      We knew they were thrifty, so it had to be cheap and easy to make.
      So delighted I came across this recipe and story!

      It's exactly what I remember from my childhood in the 70's.
      Plenty of memories!

      Reply
      • Libby

        August 03, 2020 at 11:28 am

        Hi Jeremy. Oh, that's awesome - so pleased you found the recipe. Enjoy! 🙂

        Reply
    8. Rochelle Wallace

      July 09, 2020 at 9:36 pm

      My nan use to make flummery with aeroplane jelly and tinned evaporated milk. Makes jelly first as usual and chill beat evaporated milk and chilled but pourable jelly together then place in desert bowls and chill till set. She also used evaporated milk the same way with instant dessert mix. Made it super creamy.

      Reply
      • Libby

        July 11, 2020 at 8:45 pm

        Hi Rochelle. Lovely memories! I'll have to try the instant dessert mix idea - sounds great 🙂

        Reply
    9. Julie Bird

      December 14, 2019 at 8:22 pm

      My Mum made this with a can of chilled evaporated milk.

      Reply
      • Libby

        December 15, 2019 at 10:15 pm

        Hi Julie. Interesting! I'll have to test it out with evaporated milk. Thanks for commenting 🙂

        Reply
        • Cathy

          January 11, 2020 at 6:48 pm

          I've only ever known to use evaporated milk and it's so delicious! Definitely going try using thickened cream as i don't particularly like tinned cream in sweets.

        • Libby

          January 12, 2020 at 11:44 am

          Hi Cathy. The fresh cream takes it to a whole new level! Enjoy 🙂

      • Jan

        January 02, 2020 at 2:53 pm

        My mum always used evaporated milk too!

        Reply
        • Libby

          January 02, 2020 at 10:08 pm

          Sounds like that was a popular option too! Thanks for sharing, Jan.

        • Wendy

          January 14, 2020 at 10:33 pm

          My Nana made this when I was young . She used a can of evaporated milk . Make sure the can is really cold as this helps it whip up really well .It was my favourite when ever we went for tea . I'm talking back a long time ago when I was young . I'm 60 yrs old ? Yummy !!!

        • Libby

          January 15, 2020 at 9:06 am

          Hi Wendy. Yes, it's the best and so simple. Thanks for sharing your memories ?

        • Yvonne

          May 18, 2020 at 10:38 pm

          5 stars
          I can't believe it, but the glass sweet dish you served the flummery in is the same we had in the 50 s which I still have myself ( brought from Op shop ) too many memories to leave them in the shop. Thank you.

        • Libby

          May 19, 2020 at 8:44 pm

          Hi Yvonne. They were very popular sweet dishes and I picked mine up in an op shop too. I collect depression era glass and these were made by Crown Crystal Glass in Australia and the design is Harlequin. I agree -they are just so lovely. Thank you for commenting and sharing your memories x

      • Yvonne

        May 18, 2020 at 10:05 pm

        My family came from England in 1955 and after spending time in a hostel we settled in the suburb of Melbourne and we had this delicious dessert which was made with Carnation evaporated milk and jelly,and it was the best,so now all these years later I finally get the name, so thanks to all ( who said you can't learn more as we age)

        Reply
        • Libby

          May 19, 2020 at 8:45 pm

          Exactly - it's always nice to be learning and thanks again for sharing your lovely memories 🙂

      • Maureen

        February 11, 2021 at 11:45 am

        Did she use the whole can , if not, how much please.

        Reply
        • Libby

          February 11, 2021 at 2:12 pm

          Yes, the whole can 🙂

    10. Fiona Drum

      December 10, 2019 at 6:02 pm

      I always loved my nan's flummery. It had Orange, lemon juice, passionfruit, gelatin, egg whites and flour. It was pale pink, must have added colouring. Looking forward to trying this method.

      Reply
      • Libby

        December 11, 2019 at 10:08 am

        Hi Fiona. oh, your nan's flummery sounds lovely too! Hope you enjoy this recipe 🙂

        Reply
        • Soot

          December 28, 2019 at 2:05 pm

          5 stars
          I wonder if it would work with Aeroplane brand low sugar jelly. I mix it with yogurt. Its an old Weight watchers desert. I like it and am pretty sure it'd be fine. I remember Flummery from my childhood in the 50s and 60s. Yummy

        • Libby

          December 28, 2019 at 3:57 pm

          Hi! Yes, I've tried a few combinations now and all have worked well. I haven't tried that particular combo, but it'd certainly be worth a try. Such a fun and delicious dessert! Happy cooking!

        • Nancy sullivan

          July 20, 2020 at 12:27 pm

          Is aero plane jelly just jello in the US?

        • Libby

          July 20, 2020 at 2:54 pm

          Hi Nancy - yes, Aeroplane is the brand we most often use here in Australia and I believe it's Jell-O in the US. Happy cooking 🙂 Libby

    11. Bev Taig

      November 06, 2019 at 10:14 pm

      I would also like info on regular cream instead of tinned cream Thank you

      Reply
      • Libby

        November 08, 2019 at 5:01 pm

        Hi Bev - stay tuned, I'm going to test it out this weekend 🙂

        Reply
      • Libby

        November 09, 2019 at 11:58 pm

        Hi Bev. I tested the recipe with thickened cream and it works great – perhaps even better than with tinned cream. I’ve updated the recipe above. Libby

        Reply
    12. Tara

      August 16, 2019 at 11:26 pm

      I want a pink layer in my truffle, and can do longer buy the raspberry flavoured Instant pudding so wondered can s make a flummery with jelly & thickened cream not the tin kind?? Both double on size and thicken when whisked!! I feel like it would be much the same thing!!!

      Reply
      • Libby

        August 18, 2019 at 9:42 pm

        Hi Tara. I've been wondering the same thing as I like the flavour of thickened cream more than the tinned cream! I'm going to update this post soon and take better pics. I'll also try the thickened cream idea and include that if it works. I'll ping you when it's updated (and do leave a comment and let me know how it goes it you try the thickened cream in the meantime). Thanks! Libby

        Reply
        • Sue Haddrick

          November 15, 2020 at 3:14 pm

          My Mum always used a can of evaporated milk, not the cream. Same principle, it has to be very cold😆

        • Libby

          November 16, 2020 at 12:25 pm

          Seems like you can use a variety of cream/milk. Thanks for commenting 🙂

      • Libby

        November 09, 2019 at 11:58 pm

        Hi Tara. I tested the recipe with thickened cream and it works great - perhaps even better than with tinned cream. I've updated the recipe above. Libby

        Reply
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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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