Apple flummery

The flummery is a particularly light and re- freshing dessert it separates slightly into a shallow layer of liquid at the bottom, topped with a fluffy mixture.

According to the dictionary, flummery is an old Welsh word of unknown derivation, but it refers to a traditional sweet dish (popular in the British Isles) which is milk and egg-based and always eaten cold.


serves 4
2 large eggs, separated
50 g (2 oz) sugar
600 ml (1 pint) milk
25 g (1 oz) semolina
pinch of salt
1 large cooking apple, weighing about 300 g (11 oz), peeled, cored and pureed
juice of 1/2 small lemon

to serve

1 red-skinned dessert apple
few drops of lemon juice


1. Put the egg yolks and sugar in a bowl and beat together until creamy.

2. Put the milk into a large saucepan and warm it over moderate heat. Sprinkle, in the semolina and bring to the boil, stirring. Add the salt and lower the heat, then simmer for 10 minutes, stirring constantly.

3. Gradually stir in the egg yolk and sugar mixture until well mixed, then continue cooking very gently for a further 2 minutes, stirring all the time. Do not allow the mixture to boil or it will stick to the bottom of the pan and may burn.

4. Remove the pan from the heat, then stir in the apple puree and lemon juice until well blended.

5. Whisk the egg whites until stiff and fold into the mixture in the pan, using a metal spoon.

6. Carefully spoon the mixture into individual glasses and leave to cool for about 30 minutes.

7. To serve: thinly slice the apple, discarding the core, but leaving the skin on. Sprinkle immediately with lemon juice to prevent discoloration. Place a few slices on each serving and serve at once.

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