Blueberry Flummery Recipe 45 Recipes
FLUMMERY
Rustle up a super simple dessert with flummery - a mix of jelly and evaporated milk. Top with whipped cream for a treat the family will love
Provided by Esther Clark
Categories Dessert, Treat
Time 10m
Yield Serves 6-8
Number Of Ingredients 3
Steps:
- Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
- Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium
BLACKBERRY FLUMMERY
Flummery (from the Welsh llymru) is a sweet soft pudding that is made from stewed fruit and thickened with cornstarch. Traditional British flummeries were kind of like porridge as they were often oatmeal based and cooked to achieve a smooth and gelatinous texture; often sugar and milk was added and occasionally orange flower water. This recipe was brought over from the British Isles by our first settlers. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. I have copied the directions straight from the cookbook, but I believe that I might mix the cornstarch with a little water to avoid lumps.
Provided by Molly53
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook berries and water together until nearly soft.
- Mix sugar, salt and cornstarch together and add slowly to the berries, stirring constantly.
- Bring to the boiling point and cook for five minutes.
- Remove from heat and add lemon juice.
- Serve hot with sugar and cream.
Nutrition Facts : Calories 255.9, Fat 0.4, Sodium 149.2, Carbohydrate 64.5, Fiber 3.9, Sugar 53.6, Protein 1
BLUEBERRY FLUMMERY RECIPE - (4/5)
Provided by 86Knives
Number Of Ingredients 4
Steps:
- Dissolve the Cornstarch in the Water, then combine all ingredients in large sauce pan. Cook over LOW flame (use grid if possible), stir often to prevent sticking. Cook until mixture thickens and come to a boil, set aside to cool
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