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.
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.
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.
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.
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 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.
Flummery
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
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
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
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.
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
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?
Hi Kristine
Don’t use quick 3 minute oats, those are partially cooked already.
K
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!
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
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!
Hi Liam
Oh dear must admit never used that combo myself
K
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.
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
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
Hi haron
Well that sounds different it should taste of orange and whisky.
K
What would the be the best oats to use for this recipe? I’m an American. What would be best over here?
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
Can this be frozen?
Hi Marion
I wouldn’t recommend freezing this one.
K
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
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
I seem to be the only one that does not know what “double cream” is?
Hi Linda
Double cream is what they call heavy cream in USA.
K
Your were not the only one. I ♀️ didn’t know either . Glad she answered you.
Hi
This looks yummy!
Would ready pressed orange juice from the supermarket work or must it be freshly squeezed?
Thanks
Hi Linda
I’ve always used freshly squeezed juice myself.
K
Thank you! I was raised with this but have never had the recipe! I’m off to make it! Proper nostalgia!
Hi Jan
Glad this brought back memories for you, hope tyou enjoy it.
K