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.
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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:
- 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.
- 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
- 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
- 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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Flummery Recipe
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.
Merril
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
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
We made it using evaporated milk. Important to have both the milk and mixing bowl Cold!
Libby Hakim
Thanks, Bob. Good tip. I'll be updating this recipe soon and make sure I emphasise this. Thanks so much and happy cooking!
Vivienne
I have always used evaporated milk, whisked, then add the not quite set jelly, for the topping for my trifle
Libby Hakim
Lovely! I also used Flummery in my Mini Trifles 💕
Gail Figg
I have used chilled evaporated milk as well, works well
Libby Hakim
Wonderful - thanks, Gail 🙂
Annie
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
Hi Annie. That sounds lovely with the sugar free jelly and yoghurt - will give that a go myself! Thanks, Libby
Adele
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.
Libby
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!
Jeremy
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!
Libby
Hi Jeremy. Oh, that's awesome - so pleased you found the recipe. Enjoy! 🙂
Rochelle Wallace
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.
Libby
Hi Rochelle. Lovely memories! I'll have to try the instant dessert mix idea - sounds great 🙂
Julie Bird
My Mum made this with a can of chilled evaporated milk.
Libby
Hi Julie. Interesting! I'll have to test it out with evaporated milk. Thanks for commenting 🙂
Cathy
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
Hi Cathy. The fresh cream takes it to a whole new level! Enjoy 🙂
Jan
My mum always used evaporated milk too!
Libby
Sounds like that was a popular option too! Thanks for sharing, Jan.
Wendy
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
Hi Wendy. Yes, it's the best and so simple. Thanks for sharing your memories ?
Yvonne
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
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
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)
Libby
Exactly - it's always nice to be learning and thanks again for sharing your lovely memories 🙂
Maureen
Did she use the whole can , if not, how much please.
Libby
Yes, the whole can 🙂
Fiona Drum
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.
Libby
Hi Fiona. oh, your nan's flummery sounds lovely too! Hope you enjoy this recipe 🙂
Soot
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
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
Is aero plane jelly just jello in the US?
Libby
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
Bev Taig
I would also like info on regular cream instead of tinned cream Thank you
Libby
Hi Bev - stay tuned, I'm going to test it out this weekend 🙂
Libby
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
Tara
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!!!
Libby
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
Sue Haddrick
My Mum always used a can of evaporated milk, not the cream. Same principle, it has to be very cold😆
Libby
Seems like you can use a variety of cream/milk. Thanks for commenting 🙂
Libby
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