This flummery recipe might bring back fond memories of a dessert your Nana made all those years ago.
Flummery is the simple, sweet dessert that we definitely shouldn’t forget about.
A dessert worth remembering
With just two ingredients and a lovely mousse-like texture, this dessert is quick, easy – and memorable.
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. Flummery was popular 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.
My hunch was right.
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 it, 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 I also added a flummery layer to my popular Mini Christmas Trifles recipe.
Can you use other types of cream?
These days, I also use thickened cream to make flummery. It works equally well and the taste may even be better, depending on your preferences.
Have you made flummery using heavy cream or some other type of cream? Let us know the results in the comments below.
Nana Ling’s Flummery recipe
Keep scrolling for the tested and tweaked version.
- 85 grams jelly crystals (1 packet of aeroplane jelly in Australia) (choose your preferred flavour)
- 250 ml tin Nestle reduced fat cream (or 300ml thickened cream)
- Make up jelly according to the instructions and put into fridge. Also place tinned cream into the fridge.
- When the jelly is nearly set (but still able to be poured), add the cold tinned cream and beat on slow (and then med-high speed as it thickens) in a stand mixer for 5-10 minutes.
- Pour mixture into a large bowl or 6 smaller bowls to set.
- Serve with cream and fruit, or just eat it straight from the bowl.