Super simple semolina flummery with orange sauce

One could argue I was attracted to this dessert because of its unusual name. Just what the heck is a flummery?

Popular in parts of the United Kingdom between the 17th and 19th centuries, a flummery is a super easy, semi-set, sweet dessert that might conjure memories of something once served at family dinners. Hardly surprising, it was a popular dessert in Australia in the 1970s.

Traditionally, this dish has just two ingredients to create a lovely mousse-like texture. However, this flummery recipe uses semolina and takes a bit more effort (not too much, promise!). Paired with a delicious orange sauce, it makes a delightful dessert for those cool autumn or cold winter nights.

Serves 4

Ingredients

FLUMMERY

• 250ml full-cream milk
• 2 tbsp sugar
• Pinch of salt
• 30-40g semolina flour
• 1 lemon, zested

SAUCE

• 2 tbsp sugar
• 1/2 tsp corn starch
• 1 orange, juiced and zested
• 1 tsp butter

Method

1. Pour milk into a saucepan with sugar and salt and warm it slowly. Once milk is hot (but not boiling), slowly add semolina, little by little, mixing constantly so no lumps form. Do not add too much semolina too quickly – it thickens slowly, even after you turn off the heat, and while cooling.
2. Pour hot flummery into your dessert mould right away.
3. To prepare sauce, combine sugar, corn starch and zest in a small saucepan. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from heat, then whisk in butter.
4. When flummery is set, arrange on a dessert plate, pour over the orange sauce and serve.