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 (what a wonderful word) is an ancient recipe that has featured in Scottish feasts dating right back to the 15th century. It is an easy 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’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 Scottish 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 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 this 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.
By the way, the dictionary also explains flummery as ‘meaningless or insincere flattery or conventions’.
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 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 finishing off with a sprinkling of grated zest from the orange.
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.
Here are some other Scottish puds you might like to try;
Finally, if you try this recipe then do leave a comment/rating below. I love to hear from readers and reply to everyone. Don’t want to miss out on any Larder Love then follow me on Instagram and Facebook and sign up for my weekly newsletter too.
- 2 tbsp medium oatmeal
- 6 tbsp fresh orange juice
- 4 tbsp caster sugar
- 75 ml/3 fl oz double cream
- 2 tbsp Scotch whisky
- 2 tbsp runny honey
- 75 ml/3 fl oz whipping cream
- zest of 1 orange
- 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
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