Flummery (Desert)

A recipe dating back to the 1840s workhouses


1/3 cup almonds (sliced)

2 ounces Irish oatmeal

1 cup heavy creamMI+almond+flummery

4 tablespoons honey

1/4 cup Irish whiskey

2 teaspoons lemon juice

1 -2 cup berries (optional)


Toast the almonds and oatmeal in a pan until slightly browned. Set aside.

Whip the cream until smooth, but not stiff.

Warm the honey VERY slightly, so that it will run easily.

Fold the honey, whiskey, half of the toasted almonds and oatmeal, half the berries (if using them) and the lemon juice into the cream.

Mix thoroughly but lightly, and spoon into tall individual glasses. (looks lovely in wine or champagne glasses).

Sprinkle the remaining almonds/oatmeal and berries on top.

Chill and Serve.




• 2 lbs cooking applesBlackberry & Apple

• 1 lb blackberries

• 2 tablespoons water

• 3/4 cup sugar

• 8 tablespoons butter

• 1 cup whole-wheat flour

• 2/3 cup oatmeal

• 1/4 cup brown sugar


Put the apples and blackberries into a large, shallow over proof dish.

Mix the water and sugar. It will be a thick. Drizzle over the fruit.

Mix the butter into the flour until smooth, and then add oatmeal and brown sugar. Continue to rub the mixture together until it forms a crumble.

Crumble the topping over the fruit.

Preheat the oven to 400 degrees. Bake the crumble for 15 minutes at 400 degrees.

Reduce heat to 375 degrees and bake for 15 minutes more.

Serve warm with ice cream or whipped crème.






This page was added on 22/02/2015.

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