Flummery

I’m not a great one for sweet things and desserts but I do love making them. Yesterday I shared a recipe which my mum had found somewhere, possibly given to her by her sister which she had stuck in a note book. As i was copying it I noticed another recipe on the same page for flummery. I have definitely never made flummery, and I don’t think I’ve eaten ti either. It’s a very old dish made originally oatmeal which was steeped in milk or water and then the thickened liquid was cooked and sweetened.

My mum’s recipe is a long way from that, no oatmeal and thickening comes from eggs and cream. It could be flavoured with anything, I guess, but mum used Drambuie, once a very popular liqueur when people used to drink them, but now probably mostly used in cocktails.

Flummery Drambuie

  • 4 egg yolks
  • 3 tbsp castor sugar
  • 3 tbsp Drambuie
  • 7½ fl oz double cream, whipped until semi-stiff
  1. put egg yolks and sugar in a double boiler/bain marie/basin over simmering water
  2. whisk together until the mixture thickens and increases in volume (mum writes “using a rotary beater or a balloon whisk” – these days we’d use an electric whisk)
  3. add the Drambuie and continue to beat until the mixture is stiff and will stand in peaks
  4. pour into saucer shaped champagne glasses, or shallow glass dishes and chill
  5. decorate with a piped rosette of whipped cream before serving

I guess it could be flavoured with other liqueurs or essences… maybe I will try this, maybe for Christmas!

 

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