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Cook1 hr 30 mins
Flummery occurs in manuscript menus for Scottish feasts as early as the fifteenth century. The ingredients varied but the basis was always soaked cereal, the liquid from which sets to a clear jelly. This is flavoured with orange juice or rosewater and topped with cream and honey, with or without alcohol.
- 30 ounces cold water
- 4 tablespoons old-fashioned oatmeal, soaked for 48 hours in the water
- 6 ounces orange juice
- 2 tablespoons caster sugar or 2 tablespoons superfine sugar
- 5 ounces double cream (heavy whipping cream)
- 2 oranges, zest only
- 4 tablespoons honey
- 2 tablespoons good Scotch whisky or 2 tablespoons brandy
- 5 fluid ounces whipped cream
- 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.
I've always enjoyed your scottish recipes, Miller; and this one is yet another one of your great idea. Thx *___*