or scroll for tips (and a little nostalgia).
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 in the recipe card at the end of this post.
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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.
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
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! :)