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.
- 4 egg yolks
- 3 tbsp castor sugar
- 3 tbsp Drambuie
- 7½ fl oz double cream, whipped until semi-stiff
- put egg yolks and sugar in a double boiler/bain marie/basin over simmering water
- 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)
- add the Drambuie and continue to beat until the mixture is stiff and will stand in peaks
- pour into saucer shaped champagne glasses, or shallow glass dishes and chill
- 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!