Raspberry Flummery

Flummery is one of those desserts that feels like a bit of a step back in time. It’s simple, a little bit different, and made from ingredients that most of us would already have in the pantry. It’s not something you see as often now, but once you try it, you can see why it used to be such a favourite.

This one is especially nostalgic for me. I remember my nana making it when I was younger, and it’s probably been about 20 years since I last had it. Bringing it back for this series was a really nice way to start — simple, familiar, and a good reminder of how these older recipes still hold up.

What makes flummery a bit special is the texture. It’s light, airy, and almost mousse-like, but made with just jelly, evaporated milk, and a little cream. It’s easy to prepare, doesn’t take much effort, and sets nicely in the fridge, making it a great make-ahead pudding.

This recipe is the first episode in my new Old Fashioned Puddings series on YouTube, where I’ll be sharing simple, traditional puddings that are still worth making today.

Watch the Episode

This week on Farmers Wife Homestead, I’m making Raspberry Flummery, a simple old-fashioned dessert that’s been around for years but isn’t seen quite as often now.

It’s a nice one to watch if you’re not familiar with it, as you can see how the mixture comes together and the texture you’re aiming for before it sets. It’s a very straightforward recipe but seeing it made can make it feel even easier.

New episodes in the Old-Fashioned Puddings series will be shared every Sunday evening at 7 pm (NZST) on YouTube.

Raspberry Flummery – Old Fashioned Pudding Series Episode 1

Other Recipes in This Series

As more recipes are added to the Old-Fashioned Puddings series, you’ll find them here:

• Raspberry Flummery

Other Recipes You May Like

• Incredible Chocolate and Cherry Trifle
• Homemade Salted Caramel Sauce
• The Good Old Aussie Lamington | The Farmer’s Wife Way
• Cherry Pie | Buttery Crust & Juicy Cherry Filling

Recipe Card

Serves: 4–6
Prep time: 10 minutes
Chill time: 4- 6 hours

Ingredients

• 85 g packet raspberry jelly (or another flavour if preferred)
• 340 ml can evaporated milk
• ¼ cup cream

Method

1. In a bowl, dissolve the jelly crystals in ½ cup boiling water, stirring until completely dissolved.
2. Add ½ cup cold water and stir to combine. Place the mixture in the fridge for 5 minutes, until it is cold but not set.
3. Pour the chilled jelly mixture into a mixing bowl. Add the evaporated milk and cream.
4. Beat the mixture for a couple of minutes until well combined and slightly frothy.
   It won’t noticeably thicken at this stage, which is normal — it will set once chilled.
5. Divide the mixture evenly into serving dishes such as ramekins or dessert glasses.
6. Place in the fridge for at least 4 hours, or until fully set.
7. Serve chilled, topped with whipped cream, fresh berries, or mini chocolate chips if you like.

What to Serve with This Recipe

• Fresh berries
• Whipped cream
• A simple cup of tea or coffee

Stacey’s Kitchen Tips

• Make sure the jelly is cold but not set before mixing — this helps it whip properly
• Don’t worry if the mixture seems quite thin after beating — it will set properly in the fridge
• Evaporated milk gives the best texture — avoid swapping for regular milk
• Chill in individual portions for easy serving

Variations & Substitutions

• Use different jelly flavours such as strawberry, lime, or orange
• Top with grated chocolate instead of chocolate chips

Storage, Freezer & Make-Ahead Notes

• Store in the fridge for up to 3 days
• Best served cold straight from the fridge
• Not suitable for freezing due to texture changes

Final Thoughts

It’s always nice bringing back recipes like this. They’re simple, a little bit nostalgic, and a reminder that not everything needs to be complicated to be good.

Stacey