My two versions of this traditional orange flummery recipe includes a budget friendly (gelatine free) version and a luxury dinner pudding version.
My orange flummery recipe is based on the traditional dinner pudding version, but this one is made with yoghurt, orange marmalade and orange liquer.
Why make this recipe?
- Light pudding
- No gelatine
- Quick to make (but needs setting in the fridge overnight
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What is flummery?
This Orange Flummery Recipe is based on a very old fashioned dessert, which was originally popular in Scotland and England in the 18 Century.
The traditional version is made from large Scottish Oats which are soaked overnight (and often even longer) to help them to achieve a sort of thicker pudding consistency.
My orange pudding version is a quite a luxury version of the humble flummery and it’s much quicker than the traditional recipe.
Two versions of the orange flummery pudding recipe
I’m also including second version of this recipe, which varies in ingredients and taste. I wanted to include a budget-friendly recipe that could be easily made with any store cupboard essentials.
Unlike other recipes for flummery, I’m not using gelatine. This is partly because I want to keep things simple and party because the recipe can be made for anyone who follows a vegan or vegetarian diet.
Although this flummery recipe without gelatine is quick to make, it needs to be set in the fridge overnight or at least 4-6 hrs.
How to make orange flummery recipe – The Luxury Dinner Pudding Version
Ingredients
2 table spoons of orange marmalade
The rind of ½ orange (non-treated organic variety) – optional
½ teaspoon of orange essence – optional depends on your taste
225g mascarpone cream
150g thick Greek yoghurt
1-2 tablespoons orange liqueur
2 table spoons of caster sugar (or brown sugar for darker flavour)
1 tablespoon of cornflour or use homemade potato flour
Pinch of salt
Pinch of cinnamon or homemade mixed spice mix
I have included few optional ingredients in this recipe and depending on your taste you might like to adapt this recipe to suit you.
Step by step instructions
The best thing to do is to mix the yoghurt, mascarpone cheese, cornflour, tiny pinch of salt, sugar and the 2 tablespoons of orange marmalade and gently warm them up, but don’t heat completely at this stage.
Taste the pudding mixture and decide whether it needs more orange essence, orange grind, spice and how much of orange liqueur you want to add. You can also use other types of citrus zest to replace the orange zest if you don’t have any.
The orange flavouring very much depends on the flavour of your orange marmalade. If you don’t have any orange essence, just add an extra spoon of orange marmalade or any of my suggested orange marmalade substitutes.
Once you are happy with the flavour, carry on heating everything on medium heat, making sure that everything is well blended. I use a balloon whisk to get rid of any lumps (especially the cornflour can leave lumps if not properly mixed in).
Don’t let the mixture to boil; otherwise it might curdle, but bring it to the point where it starts to bubble.
Pour the mixture into ramekins, ice cream bowls or small glasses. Leave to cool down and when completely cold, place into the fridge and leave to chill for several hours until set.
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How to make orange flummery recipe – The Budget-Friendly Version
As you can see the ingredients for a budget friendly flummery are much easier to find in your cupboard, pantry or local supermarket. This makes this pudding very cheap to make and you can also make it completely dairy free and vegan friendly.
Ingredients
4 tablespoons of orange marmalade or 1 teaspoon of orange essence
500 ml of milk (any milk, including any non-dairy milk can be used)
3 table spoons of caster sugar (or brown sugar for darker flavour)
2 tablespoons of cornflour
Pinch of salt
Pinch of cinnamon or mixed spice
Step by step instructions
Follow the same process as for the previous recipe, but this time leave the mixture to bubble (boil) for a little bit longer, whilst stirring constantly.
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What type of milk is best to use for flummery pudding?
You can use any milk you have for this recipe, even mix them together. The type of milk you use will influence the flavour of the pudding. The creamier (full-fat) the milk is, the creamier the pudding is going to be.
Non-dairy kinds of milk are fine to use, but I find that coconut milk has a particularly strong taste, so if you want to avoid the coconut overpowering the orange, I would use rice, soya or other non-dairy kinds of milk.
How to serve this recipe
You can serve it as it is, for a light after-dinner treat or add a spoonful of lemon curd (or my Banana & Honey Curd Recipe would work here too) or orange sauce to the top and sprinkle with sugar and decorate with chocolate curls or similar.
You can serve this pudding in the glasses or use smaller moulds to let everything set and then tip upside down on a plate and serve with drizzles of melted white chocolate sauce and an extra orange slice.
Contrasting flavours work well too. This orange flummery pudding is great drizzled with homemade pear syrup or other fruit infused syrups.
How long can you keep flummery pudding for ?
This pudding is best eaten within 24 hrs, but I’m sure if you really needed to keep it for 2 days it would be fine too.
The flavour mellows over time and it’s actually very nice to have this orange flummery pudding the next day. Saying that, anytime I make this orange flummery recipe, it disappears very quickly!
How to store orange flummery pudding
It’s best to keep this pudding in the fridge, covered with lid or in a suitable container. The pudding has a very light flavour and it can absorbe other flavours from your fridge.
This pudding is not particularly suitable for freezing, because when you defrost it the milk does change slightly it’s consistency.
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Orange Flummery (no gelatine) – The Luxury Dinner Pudding Version
Ingredients
- 2 table spoons of orange marmalade
- The rind of ½ orange non-treated organic variety –
- optional
- ½ teaspoon of orange essence – optional depends on your taste
- 225 g mascarpone cream
- 150 g thick Greek yoghurt
- 1-2 tablespoons orange liqueur
- 2 table spoons of caster sugar or brown sugar for darker flavour
- 1 tablespoon of cornflour
- Pinch of salt
- Pinch of cinnamon or mixed spice
Instructions
- The best thing to do is to mix the yoghurt, mascarpone cheese, cornflour, tiny pinch of salt, sugar and the 2 tablespoons of orange marmalade and gently warm them up, but don’t heat completely at this stage.
- Taste the pudding mixture and decide whether it needs more orange essence, orange grind, spice and how much of orange liqueur you want to add.
- The orange flavouring very much depends on the flavour of your orange marmalade. If you don’t have any orange essence, just add an extra spoon of marmalade.
- Once you are happy with the flavour, carry on heating everything on medium heat, making sure that everything is well blended. I use a balloon whisk to get rid of any lumps (especially the cornflour can leave lumps if not properly mixed in).
- Don’t let the mixture to boil; otherwise it might curdle, but bring it to the point where it starts to bubble.
- Pour the mixture into ramekins, ice cream bowls or small glasses. Leave to cool down and when completely cold, place into the fridge and leave to chill for several hours until set.
Notes
Nutrition
This blog post was originally written on 25 January 2021 and last updated on 10 October 2022
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