bluemoon downunder's Note:
The word flummery derives from the Welsh word 'llymru'. In Scotland, a flummery would include oatmeal; elsewhere in the British Isles, it was a sweet dessert made with fruit. This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or centurey past they come, they have been updated to suit C21st tastes. This recipe harks back to "the days (in Australia) when many people had a passionfruit vine growing over the fence and kept a few chooks in the backyard, (when) this luscious flummery would have been an economical pudding". This is a prepare-ahead dessert, and the preparation and cooking times do not include the 6-8 hours needed for cooling. The probably Scottish origins of this particular flummery recipe are evident from the suggestion that it be served with shortbread biscuits.
My Private Note
Units: US | Metric
- 1Peel the rind from the lemon and then squeeze out the juice. Reserve 2 tablespoons of lemon juice. Combine the lemon rind, water and caster sugar in a medium saucepan and cook, stirring occasionally, over a medium heat, until the sugar dissolves and the syrup comes to the boil. Remove from the heat and discard the lemon rind from the syrup.
- 2Combine the gelatine and boiling water in a heatproof jug and stir until the gelatine dissolves and the liquid is clear. Add the lemon juice and mix well to combine.
- 3Put the egg yolks in a mixing bowl and whisk with a balloon whisk. Pour in the warm syrup in a thin stream followed by the gelatine mixture, whisking constantly until well-combined.
- 4Cover and refrigerate until the mixture thickens and begins to set around the edges.
- 5Beat the egg whites in a clean bowl until they form soft peaks when the beater is lifted upwards from the mixing bowl. Fold the egg white mixture and the passionfruit pulp into the lemon mixture.
- 6Spoon into four 1-cup serving glasses, cover with plastic wrap and place in the refrigerator for 6 hours, or until set.
- 7Serve with my Shortbreads Shortbreads.
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Nutritional Facts for Passionfruit Flummery
Serving Size: 1 (162 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 173.3
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.8 g
- Cholesterol 105.7 mg
- Sodium 48.8 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 4.3 g
- Sugars 28.4 g
- Protein 5.6 g