Plum flummery

Plum flummery


1 person made this

About this recipe: 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.

Kellie Constable

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.

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Reviews (1)


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

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