Plum flummery

    3 hours 50 min

    A lighter version of the classic pudding made with ripe plums, gelatine and evaporated milk. It's a delicious way to use up your glut of plums.

    10 people made this

    Serves: 5 

    • 475g plums, pitted and sliced
    • 1 tablespoon water (optional)
    • 7g powdered gelatine
    • 120ml hot water
    • 100g caster sugar
    • 2 tablespoons lemon juice
    • 120ml evaporated milk

    Prep:15min  ›  Cook:5min  ›  Extra time:3hr30min  ›  Ready in:3hr50min 

    1. Place the plums into a saucepan over medium-low heat, cover and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat and allow to cool.
    2. Dissolve the gelatine in the hot water in a bowl; stir in the cooled plums, sugar and lemon juice. Mix until the gelatine and sugar have dissolved. Chill the plum mixture in the fridge until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    I made it this weekend. Very nice, unique recipe and wonderful texture. Please note, that evaporated milk does not thicken, it just increases in volume a bit after 5 min beating. I also blanched and peeled plums, but that is not necessary. My "flummery" was of nice "peach" color as a result.  -  19 Sep 2016


    Turned out great.. our plums were mushy and sweet and needed to be used. The first time I made this, I left the skins on, which gives the mousse a lovely mauve colour, however, they needed to be strained out and that was a lot of work. So, seeing that they are so soft, I was able to remove the skins before cooking. To get the colour, I poured a half cup of hot water over the skins/pits and drained it off and after sitting for a half hour. I used this to dissolve the gelatin. My husband is crazy about this dessert. I'm glad for a way to use up so many plums at one time!  -  15 Sep 2012  (Review from Allrecipes US | Canada)


    Rather than cooking on the stove, I cooked the plums on high for 3 minutes in the microwave. To lighten a bit, I used Splenda granulated and fat-free evaporated milk. It took about an hour for the plum mixture to start to thicken (not 30 minutes). I whipped the milk for about 5 minutes, and it never really thickened. Little confused that it says to "gently spoon the whipped milk into the plum mixture" and then the next step is to beat again with an electric mixer?? I just dumped the plum mixture into the whipped milk, and then beat it. Not to worry, really, because it all came out good in the end. In the future, I most likely will chop the plums rather than slice (beating the slices was sort of strange), but we liked this dessert. For anybody following Weight Watchers Plus, the subs I made take this to a 2 point dessert. And it's a nice one. Thanks, Kellie C, for sharing your dessert. This has been in my AR recipe box for nearly a year, and I'm glad I finally gave it a try.  -  22 Aug 2012  (Review from Allrecipes US | Canada)