01 Nov 2011

Isn’t flummery a wonderful word? I love the way it falls from the tongue…fl..fl..fl…flum…flummmmmery. I came across this recipe when I was digging for something different to do with the Kilbeggan Organic oats that I never got to use for my demo at Electric Picnic this year. {Boo Hurricane Irene}

We have been enjoying the beautiful porridge for brekky, but I wanted to do something really special to share these oaty gems here. And, after a weekend of inspiration following Savour Kilkenny and  The Great Irish Food Debate, which {for me} enlivened the celebration of truly traditional + historical cookery in Ireland, I couldn’t resist sharing this recipe. A classic flummery.

It is thought that flummery originated in the United Kingdom and made its way into Irish homes in the 18th century. Essentially, a flummery using oats or cornstarch was originally more or less a thickening agent which evolved into a sweet dessert thereafter.

So simple: toasted oats and almonds + honey and whiskey folded into thick, rich cream. These ingredients were available in the 18th century and commonly used for festive recipes. When I look back through my mother-in-law’s cookbooks and beyond, it is really incredible to see how creative the early tastemakers were with so very little ingredients on hand. Delicious. And gluten-free…perfect dinner party or Sunday lunch dessert.


from Classic Irish Recipes by Georgina Campbell

Serves 4-6

1/3 cup almonds (sliced)

2 ounces Irish oats {or, if you are not in Ireland, any organic oats will do}

1 cup heavy cream

4 tablespoons honey

1/4 cup Irish whiskey

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 & oatmeal, half the berries if using them into the cream.

Mix thoroughly, but lightly, and spoon into tall individual glasses.

Sprinkle the remaining almonds/oatmeal and berries on top.

Chill and Serve.

Slan Abhaile,


Photos and styling by Imen McDonnnell 2011

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