Flummery

Flummery Recipe from Estonia | Delicious Oat Flakes Dessert

Region / culture: Estonia | Preparation time: 24 hours | Cooking time: 30 minutes | Servings: 6

Introduction

History

Flummery has been a popular dish in Scotland for hundreds of years, with references to it dating back to the 17th century. It was traditionally made by soaking oatmeal in water and allowing it to ferment before cooking it into a thick porridge. Flummery was often served as a dessert or a sweet treat, especially during special occasions and holidays.

Ingredients

2 liters of water
500 g of oat flakes or rolled oats
2 tbsp of sugar
2 tbsp of butter
salt (to taste)

How to prepare

Pour warm water over the oat flakes and stir well. Place the mixture in a warm location to sour for twenty-four hours. For a quicker souring process, you can add a piece of rye bread to the mixture. Once the mixture has soured, strain it. Transfer the liquid to a pot or casserole and boil, stirring constantly, until it thickens. Season with salt, sugar, and butter. Serve warm with melted butter or lightly fry, sprinkling with cinnamon spice and adding milk.

Serving

As a dessert, serve cold with jam and milk.

Variations

You can add raisins, nuts, or dried fruit to the flummery for added flavor and texture.
For a dairy-free version, you can use plant-based butter or coconut oil instead of butter.
To make a savory version, you can omit the sugar and serve the flummery with savory toppings such as cheese or herbs.

Cooking Tips & Tricks

To speed up the souring process, you can add a piece of rye bread to the oatmeal mixture.

Stir the mixture constantly while boiling to prevent lumps from forming.

Adjust the amount of sugar and salt to suit your taste preferences.

For a richer flavor, you can use milk instead of water to soak the oatmeal.

Serving Suggestions

Flummery can be served warm with melted butter or lightly fried with cinnamon spice and milk. As a dessert, it can be served cold with jam and milk for a sweet treat.

Cooking Techniques

The key to making flummery is to allow the oatmeal mixture to sour for at least 24 hours before cooking it. This fermentation process gives the dish its unique flavor and texture.

Ingredient Substitutions

If you don't have rolled oats, you can use steel-cut oats or quick oats instead.

You can use honey or maple syrup as a substitute for sugar in the recipe.

For a vegan version, you can use plant-based butter or coconut oil instead of dairy butter.

Make Ahead Tips

Flummery can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.

Presentation Ideas

Serve flummery in individual bowls or ramekins for a more elegant presentation. Garnish the dish with a sprinkle of cinnamon or a drizzle of honey for added flavor and visual appeal.

Pairing Recommendations

Flummery pairs well with a cup of hot tea or coffee for a cozy and comforting treat. It can also be enjoyed with fresh fruit or a side of yogurt for a balanced meal.

Storage and Reheating Instructions

Store any leftover flummery in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until warmed through before serving.

Nutrition Information

Calories per serving

A serving of flummery typically contains around 200-300 calories, depending on the portion size and added ingredients. It is a relatively low-calorie dish that can be enjoyed as part of a balanced diet.

Carbohydrates

Flummery is a high-carbohydrate dish, with the main source of carbs coming from the oatmeal. Carbohydrates provide energy to the body and are essential for overall health and well-being.

Fats

The butter used in flummery adds a small amount of fat to the dish. Fat is an important nutrient that provides energy, helps absorb vitamins, and supports cell growth.

Proteins

Oatmeal contains a moderate amount of protein, which is essential for building and repairing tissues in the body. While flummery is not a high-protein dish, it can still contribute to your daily protein intake.

Vitamins and minerals

Oatmeal is a good source of vitamins and minerals, including iron, magnesium, and B vitamins. These nutrients are important for various bodily functions, such as energy production, immune system support, and bone health.

Alergens

Flummery contains oats, which are a common allergen for some individuals. If you have a gluten sensitivity or allergy, be sure to use certified gluten-free oats to avoid any adverse reactions.

Summary

Flummery is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome and satisfying meal that can be enjoyed as a dessert or a snack.

Summary

Flummery is a traditional Scottish dish made from oatmeal that has been soaked, fermented, and then cooked to create a thick, creamy porridge-like consistency. It is a simple yet delicious dish that can be enjoyed as a dessert or a sweet treat. With its nutritious ingredients and versatile flavor profile, flummery is a comforting and satisfying dish that is sure to please your taste buds.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was tucked away in an old cookbook that had been handed down to me from my own grandmother. The pages were yellowed and fragile, the ink faded with time, but the recipe for Flummery stood out clear as day.

I had never heard of Flummery before, but the name alone was enough to pique my curiosity. I couldn't resist trying my hand at making it. So, armed with the recipe and a sense of adventure, I set out to uncover the secrets of this mysterious dish.

As I read through the ingredients and instructions, I couldn't help but marvel at the simplicity of it all. It called for just a few basic ingredients - milk, sugar, cornstarch, and flavoring of your choice. It seemed almost too easy, but I knew better than to underestimate the power of a good recipe.

I followed the instructions to the letter, carefully measuring out each ingredient and stirring the mixture over a gentle heat. The kitchen was filled with the warm, comforting scent of vanilla as the Flummery began to take shape.

As I poured the thick, creamy mixture into a mold and refrigerated it to set, I couldn't help but feel a sense of accomplishment. The recipe had come together beautifully, and I knew that I had stumbled upon something truly special.

The next day, I eagerly unmolded the Flummery and marveled at its smooth, delicate texture. I took a bite, savoring the sweet, custard-like flavor that melted in my mouth. It was unlike anything I had ever tasted before - a perfect balance of creamy richness and light, airy sweetness.

I shared the Flummery with my family, who were equally enchanted by its unique taste and texture. They couldn't believe that such a simple dish could pack such a punch of flavor. It quickly became a favorite in our household, a dessert that we would turn to time and time again.

Over the years, I continued to make Flummery, tweaking the recipe here and there to suit my taste. I experimented with different flavorings - orange, lemon, raspberry - each one adding a new dimension to the dish. I even learned to make a dairy-free version using coconut milk, much to the delight of my lactose-intolerant friends.

As I shared my recipe with others, I discovered that Flummery had a long and storied history. It was a traditional English dessert dating back to the 17th century, often served at banquets and feasts. It had fallen out of favor in recent years, but I was determined to bring it back into the spotlight.

I began to host Flummery-making workshops, inviting friends and neighbors to learn the art of this forgotten dessert. Together, we would mix and stir, laugh and chat, all while creating delicious memories that would last a lifetime.

As the years went by, Flummery became more than just a recipe to me. It was a connection to the past, a link to generations of cooks who had come before me. It was a reminder of the power of simple ingredients and a little bit of magic to create something truly extraordinary.

And so, whenever I make Flummery now, I do so with a sense of gratitude and reverence. I think of all the hands that have held this recipe, all the mouths that have savored its sweet, creamy goodness. And I am reminded once again of the joy that cooking can bring, the stories that can be shared, and the love that can be passed down through the simple act of making a dish from scratch.