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Home » Delightful Desserts » Traditional Old Fashioned Scottish Flummery Recipe

Traditional Old Fashioned Scottish Flummery Recipe

Author: Karon Grieve Published : January 2018

Recipe
flummery pin image
flummery pin image
super easy recipe for traditional Scottish Flummery. A dessert that goes back in time but tastes so modern too by larderlove

Want to finish off a meal in real Scottish style? And a dash of whisky too of course. Then this wee recipe for traditional Scottish Flummery is definitely the way to go.

flummery dessert by larderlove

What is flummery?

Flummery (what a wonderful word) is an ancient recipe that has featured in Scottish feasts dating right back to the 15th century.

This is an easy flummery recipe but you will have to soak the oatmeal for 48 hours prior to making the dish. So plan ahead when you want to add this wee touch of Scottish magic to your dinner table.

What does flummery mean?

Flummery means this Scottish dessert of course. But the dictionary also explains flummery as  ‘meaningless or insincere flattery or conventions’.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

close up of top of dessert

What’s in flummery?

As I’ve already said, this is an old recipe. Nowadays you’ll see recipes for Flummery that incorporate jelly and tinned cream. Well that’s not traditional flummery.

This flummery dessert takes it’s starchiness from the soaked oats. It’s body if you will, the stuff that holds it together. Not the jelly that features in some of the flummery recipes on the internet.

A note on the oats. I used Scottish oatmeal in my flummery recipe. The starch in oats varies. When you boil up the oat water the time can vary on how long your flummery dessert takes to thicken. This is all due to the starch in the oat water.

Don’t even think about the calories in this little dish, what with double cream, whipping cream, sugar and honey, oh, and a wee dash of whisky too! You  just have to think of it as a wee Scottish treat perfect for a supper party.

top down shot of 3 flummery desserts

How to make flummery

You soak the oatmeal in cold water for 48 hours and then strain it reserving the liquid and discarding the oatmeal itself. It is the oaty flavoured water you want for making this dessert.

You then mix this with the orange juice and sugar and bring to the boil stirring for at least 15 minutes until it is very thick. timings of this depend on the starchiness of the oatmeal.

Tip; If it doesn’t thicken to your liking add cornflour in a little water to thicken it up.

Remove from heat and allow to cool before stirring in the double cream then pour the flummery into 6 little glasses and chill for at least 30 minutes in the fridge.

Then mix the whisky with the honey and add a teaspoonful to each glass. Finally whip the cream and add this on top of the flummery finishing off with a sprinkling of grated zest from the orange.

3 desserts in glasses

How many servings?

This recipe for Flummery will make 6 small servings. As it is a rich dessert make your servings on the small side. I like to serve mine in these small upright glasses with tiny coffee spoons.

This recipe was taken from my Scottish party food book A Wee Taste Of Scotland. 

larder links

Here are some other Scottish puds you might like to try;

Cranachan Cheesecake

Porridge Brulee

Cranachan Cream

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
flummery by larderlove

Flummery

Karon Grieve
Flummery is an ancient Scottish dessert that dates back to the 15th century
4.75 from 8 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine Scottish
Servings 6 servings
Calories 162 kcal

Ingredients
 

  • 2 tbsp medium oatmeal
  • 6 tbsp fresh orange juice
  • 4 tbsp caster sugar
  • 75 ml double cream
  • 2 tbsp Scotch whisky
  • 2 tbsp runny honey
  • 75 ml whipping cream
  • zest of 1 orange
Metric – US Customary

Instructions
 

  • Soak the oatmeal in 450ml/15 floz cold water for 48 hours then drain and discard the oatmeal retaining the liquid
  • Pour the liquid into a pan and add the orange juice and sugar
  • Bring to a boil stirring continuously till thick this can take from 15 minutes depending on the starchiness of the oatmeal used. If it doesn't thicken to your liking add cornflour dissolved in a tiny amount of water to thicken.
  • Remove from heat and allow to cool
  • Stir in the double cream and pour into 6 small serving glasses
  • Chill in fridge for 30 mins
  • Mix whisky with honey and add a teaspoon to each glass
  • Whip the cream and top each glass and sprinkle with orange zest

Notes

If the flummery doesn’t thicken try adding a little cornflour dissolved in water.

Nutrition

Calories: 162kcalCarbohydrates: 17gProtein: 1gFat: 9gSaturated Fat: 6gCholesterol: 34mgSodium: 10mgPotassium: 53mgFiber: 1gSugar: 15gVitamin A: 402IUVitamin C: 9mgCalcium: 18mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword flummery, Scottish desserts
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Delightful Desserts, Party Food, Scottish Recipes, Spring, Summer, Winter

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Scottish Clapshot (potato And Turnip) Soup »

Comments

  1. Karon Grieve says

    February 11, 2020 at 4:50 pm

    Sorry it didn’t set for you. It works for me. Sweetness and amount of booze is always a matter of personal taste. I just do recipes how I like them.
    K

    Reply
  2. Christy says

    May 31, 2020 at 4:48 pm

    Mine also never thickened and set. I basically have juice-flavored cream. I’m going to mix it in some yogurt so it doesn’t go to waste.
    Might it have anything to do with the kind of oats used? I don’t have rolled oats.

    Reply
    • Karon Grieve says

      June 1, 2020 at 9:38 am

      Hi Christy
      The oat water can be tricky stuff as different oats contain differing amounts of starch. I used Scottish oatmeal. I’m going to amend recipe.
      K

      Reply
  3. Kristine Harvey says

    June 11, 2020 at 7:48 pm

    Rolled oats and Scottish oats are 2 different things? I have steel ground pieces of oats and the 3 minute rolled oats. Which one would be better?

    Reply
    • Karon Grieve says

      June 12, 2020 at 11:05 am

      Hi Kristine
      Don’t use quick 3 minute oats, those are partially cooked already.
      K

      Reply
  4. Connie says

    July 23, 2020 at 2:52 pm

    5 stars
    the pudding did not set well, until I added a lot of corn starch – the result was a nice pudding, not a jello type substance. Because I used a lot of starch, I added orange extract, just a bit. This time I will add zest to the pudd, I like the orange flavor with the whiskey. Also, I added to the quantity of steel cut oats that are soaking in the water, to see if I get more starch.

    I do have a question – I have looked at other flummery recipes and many use the oats and throw away the water. Are they making cranachan instead? I did try a cranachan, but HATED the oat consistency. It remained hard strangely textured.

    Anyway, love this recipe, husband LOVES this recipe, and I am making for second time in 2 weeks. Going to have to get back to the gym!

    Reply
    • Karon Grieve says

      July 24, 2020 at 9:19 am

      Hi Connie
      Glad you like he flummery recipe so much. I agree re cornstarch/cornflour to thicken it up. Traditionally it is the oat water you use not the oats. Take a look at my Cranachan Cream recipe. Cranachan shouldn’t have a nasty consistency. Don’t mention the dreaded gym!
      K

      Reply
  5. Liam says

    August 28, 2020 at 12:28 am

    HI I added half lemon juice half orange juice instead of full orange and that appears to have ruined the thickening.
    Don’t use lemon!

    Reply
    • Karon Grieve says

      August 29, 2020 at 5:31 pm

      Hi Liam
      Oh dear must admit never used that combo myself
      K

      Reply
  6. Heidi says

    November 7, 2020 at 5:09 am

    Hi! Haven’t made this but I just wanted to point out that the jelly and evaporated milk recipe for flummery (aka jelly whip) is an Australian and New Zealand dessert that became popular after WWII. Don’t know how it got the same name but it’s completely different to the UK/’traditional’ dessert, not some sort of modern take on an old recipe. 🙂 It’s closer to a mousse than a jelly. Very light and not at all rich. Very pleased to find a legitimate traditional recipe though. I never would’ve thought to use oat water as a setting agent! Regardless of how many times I’ve made porridge ;p. Need is the mother of invention.

    Reply
    • Karon Grieve says

      November 7, 2020 at 12:56 pm

      Hi Heidi
      Thanks for the info re the Auzie and New Zealand pudding of the same name. Always nice to gather new info on recipes from around the world. Hope you will give this one a go sometime.
      K

      Reply
  7. Sharon says

    January 25, 2021 at 10:13 am

    Just made this for pudding tonight. I cheated and used oat milk instead of soaking the oats and it’s thicken up. I also use plant based double cream to keep it vegan. It’s in the fridge now setting. I’ve tasted it and it tastes like I’ve made Condensed milk with a orange flavour

    Reply
    • Karon Grieve says

      January 25, 2021 at 12:02 pm

      Hi haron
      Well that sounds different it should taste of orange and whisky.
      K

      Reply
  8. Patrick Loroff says

    May 1, 2022 at 5:27 pm

    What would the be the best oats to use for this recipe? I’m an American. What would be best over here?

    Reply
    • Karon Grieve says

      May 2, 2022 at 7:45 am

      Hi Patrick
      As I say in my recipe I use medium oatmeal for this recipe but I don’t know what that would be called in USA as I am in Scotland.
      K

      Reply
  9. Marion Anderson says

    May 16, 2022 at 11:51 am

    Can this be frozen?

    Reply
    • Karon Grieve says

      May 16, 2022 at 3:19 pm

      Hi Marion
      I wouldn’t recommend freezing this one.
      K

      Reply
  10. Rebecca K Smith says

    October 22, 2022 at 5:49 pm

    This sounds delicious! However, oats have high histamine levels, especially when they are used in the way this recipe calls for. I was wondering if something could be substituted for the oat water? I love oatmeal and oat milk, but my body doesn’t.
    Thank you

    Reply
    • Karon Grieve says

      October 24, 2022 at 8:47 am

      Hi Rebecca
      This is a traditional recipe for flummery made the old fashioned way with oats. You cannot substitute the oat water if you want to use this recipe. However there are lots of modern recipes for flummery that just use geletin etc instead.
      K

      Reply
  11. Linda says

    October 22, 2022 at 7:32 pm

    I seem to be the only one that does not know what “double cream” is?

    Reply
    • Karon Grieve says

      October 24, 2022 at 8:45 am

      Hi Linda
      Double cream is what they call heavy cream in USA.
      K

      Reply
  12. Linda says

    January 18, 2023 at 11:17 am

    Hi
    This looks yummy!
    Would ready pressed orange juice from the supermarket work or must it be freshly squeezed?
    Thanks

    Reply
    • Karon Grieve says

      January 20, 2023 at 9:15 am

      Hi Linda
      I’ve always used freshly squeezed juice myself.
      K

      Reply

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