Recipe by Mille®
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
Directions See How It's Made
- 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.