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.
Flummery
Ingredients
- 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)
Instructions
- 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.
Adele
Wednesday 23rd of December 2020
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
Wednesday 23rd of December 2020
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
Sunday 2nd of August 2020
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
Monday 3rd of August 2020
Hi Jeremy. Oh, that's awesome - so pleased you found the recipe. Enjoy! :)
Rochelle Wallace
Thursday 9th of July 2020
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
Saturday 11th of July 2020
Hi Rochelle. Lovely memories! I'll have to try the instant dessert mix idea - sounds great :)
Julie Bird
Saturday 14th of December 2019
My Mum made this with a can of chilled evaporated milk.
Maureen
Thursday 11th of February 2021
Did she use the whole can , if not, how much please.
Yvonne
Monday 18th of May 2020
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)
Jan
Thursday 2nd of January 2020
My mum always used evaporated milk too!
Libby
Sunday 15th of December 2019
Hi Julie. Interesting! I'll have to test it out with evaporated milk. Thanks for commenting :)
Fiona Drum
Tuesday 10th of December 2019
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
Wednesday 11th of December 2019
Hi Fiona. oh, your nan's flummery sounds lovely too! Hope you enjoy this recipe :)