Irish Flummery Recipes

IRISH FLUMMERY

Steps:

• Toast the almonds and oatmeal in a pan until slightly browned. Set aside.
• Whip the cream until smooth, but not stiff.
• Warm the honey VERY slightly, so that it will run easily.
• Fold the honey, whiskey, half of the toasted almonds & oatmeal, half the berries if using them & the lemon juice into the cream.
• Mix thoroughly but lightly, and spoon into tall individual glasses. (looks lovely in wine or champaign glasses).
• Sprinkle the remaining almonds/oatmeal and berries on top.
• Chill and Serve.

FLUMMERY

Steps:

• Stir the soaked oatmeal and then strain off the liquid into a saucepan.
• Discard the oatmeal.
• Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.
• Allow to cool until tepid and then stir in the double cream.
• Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set.
• Allow approximately 1 hour.
• When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream.

IRELAND - STRAWBERRY FLUMMERY

Steps:

• 1. Chill four 8- or 9-ounce stemmed glasses.
• 2. To toast the oatmeal: Preheat the oven to 350°F. Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool.
• 3. Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar.
• 4. Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
• 5. Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers.
• 6. Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each.

FLUMMERY

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.