Flummery Pie


Mum used to make Flummery when we were small, but I haven’t eaten it for over thirty years. I’m not sure why it went out of fashion at our house, but there must have been a reason. Mum set the Flummery straight into a bowl and scooped it out into our dessert bowls like a mousse.

I don’t think the pie base in this recipe was well suited to the Flummery, but I’m having trouble thinking of what base would be nice! I’m not great at pastry and don’t think a shortbread base would go well either. Maybe Flummery is best without a base, although I do think a hard chocolate topping would be fantastic with lime Flummery, criss-crossed over the top.

25 gm butter

2 Tblspns golden syrup

125 gm Corn Flakes

120gm milk chocolate

85 gm packet of jelly crystals (I used lime, but use whatever you like).

210 ml boiling water

220 ml evaporated milk

Melt the butter, golden syrup and chocolate together, then mix in with the Corn Flakes. Press into a greased pie dish and refrigerate.


Mix up the jelly with the boiling water, then beat the evaporated milk until it is thick and frothy. Mix the jelly mixture into the evaporated milk, then pour the lot over the pie base. Refrigerate for several hours before serving.