A great dessert with a weird-sounding name will surprise you with a great taste, fast preparation and minimum ingredients needed.

As at the moment we are limited with a variety of ingredients, semolina, milk or fruits can be interchanged for anything you have at home right now. My flummery recipe is made with semolina – a staple Slovak ingredient that is traditionally cooked into a thick kind of porridge (kasha) served with butter, sugar, and cacao. To cook this pudding I used whole milk and partly a heavy cream. For a vegan version, I recommend using coconut milk or coconut cream and do not recommend using almond milk which in my opinion tastes very bland and taste-less in this recipe.

You can prepare your pudding with any kind of fine grain that is available to you – flummery was originally made out to oats soaked overnight in the water. When we would want to explore origins of this dessert, we’d go back as far as into 17th century England when Flummery was “invented” and defined as:

“starchy set-jelly dessert originally made by soaking oatmeal overnight in water, boiling the strained liquor with sugar and flavourings such as rosewater and allowing to set cold in a mould”

---

INGREDIENTS
(4 small dessert glasses)

250ml Whole Milk ( or Half&Half Milk and Heavy Cream)

30g – 40g Semolina Flour

15g Sugar

Pinch of Salt

Lemon Zest 

---

SAUCE

100g Berries (preferably frozen)

10 – 20g Sugar (depends on how sweet your fruit is)

5g (Teaspoon) Corn Starch 

---

METHOD

1. Pour milk into a saucepan with sugar and pinch of salt and warm it up slowly. Once the milk is hot (but not boiling), slowly start adding your semolina, little by little, mixing constantly so no lumps form. Do not add too much semolina too quickly – it thickens up slowly, even after you turn off the fire, and while cooling. We want to have a creamy, not too thick pudding. Pour hot flummery into your dessert cups right away.
2. To prepare a sauce, put your frozen fruits into a saucepan with a little bit of water and sugar. Warm it up slowly, mix occasionally and bring it to a simmer. Dissolve a teaspoon of corn starch in a cup with a tablespoon of water and pour it into a fruit sauce. Mix until thick. Taste, add more sugar if needed and pour it over flummery.
3. Let it sit in the fridge for some two hours or overnight and enjoy.