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Flummery Recipe

A deliciously simple 2-ingredient dessert that our nans loved to make.
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flummery.

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.

flummery 1

A dessert worth remembering

Flummery is simplicity at its finest! We definitely shouldn’t forget about the magic that is flummery.

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.

At the time my neighbour made this dessert, I didn’t know the name of it. I only knew that an ingredient was jelly.

I nearly forgot about it myself until I spotted a recipe for “Flummery” in Nana Ling’s cookbook.

One of the ingredients was jelly, and I had a strong feeling it might be this mystery dessert.

Nana Ling’s Traditional Flummery Recipe

Keep scrolling for the tested and tweaked version 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. 

If you want to read more about its history, there’s an interesting article on the SBS website.

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

It’s a pretty dessert that you can vary depending on the flavour of jelly you choose and the toppings. 

You could also 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

Flummery ingredients

Here are those two ingredients you’ll need:

  • cream
  • jelly crystals.

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

flummery ingredients

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:

  • 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
  • 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
  • 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.
how to make flummery
how to make flummery 2

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

If you love flummery, you might also love…

You might also like to check out the entire collection of Nana Ling’s handwritten recipes.

Have you made this flummery recipe? What flavour jelly do you prefer? Let us know the results in the comments below.

flummery.

Flummery Recipe

A deliciously simple 2-ingredient dessert that our nans loved to make.
4.89 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian, British
Keyword: flummery
Prep Time: 15 minutes
Cook Time: 0 minutes
4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 170kcal

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. Also place tinned cream into the fridge if you haven't already – ideally it should chill for at least 6 hours.
  • 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

TIPS for making flummery:
  • you need 1-2 hours setting time and then another 2 hours setting time
  • 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: 170kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 17mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.1mg
Recipe Rating




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Merril

Thursday 12th of January 2023

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.

Libby Hakim

Thursday 12th of January 2023

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!

Bob Gardner

Friday 23rd of December 2022

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

Libby Hakim

Sunday 25th of December 2022

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

Vivienne

Monday 28th of February 2022

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

Libby Hakim

Thursday 3rd of March 2022

Lovely! I also used Flummery in my Mini Trifles 💕

Gail Figg

Tuesday 28th of September 2021

I have used chilled evaporated milk as well, works well

Libby Hakim

Tuesday 28th of September 2021

Wonderful - thanks, Gail :)

Annie

Monday 26th of July 2021

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.

Libby

Tuesday 27th of July 2021

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

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