I’ve been flummoxed, flabbergasted and flustered. But I’ve never been in a flummery — and for good reason. It’s yet another one of those engaging, endearing and slightly silly fruit dessert words.

Flummery, a semi-set dessert, was popular in Ireland and Britain from the 17th to the 19th century. Including oatmeal, honey – and whiskey for an extra kick – this is a dessert with a difference. In ...

The French call this flamri de semoule, and the recipe is based on one by Dione Lucas and Rosemary Hume in their 1937 book Le Petit Cordon Bleu. Whipping the raw egg white with boiling semolina cooks ...

A flummery is a whipped dessert, here laced with apple and lemon. It’s an inconsequence, a fluff, a nothing ... except in flavour. Ready for a comeback - the humble flummery. Credit: Feast Place ...

The latest harvest of cookery books perfectly exemplifies McLuhan's apothegm "the medium is the message". In many of the titles here under review appearance seems more important than content. As a ...

Flummery is incredibly versatile; you can experiment with different flavours of jelly, add fruit, or top it with whipped cream to create a dessert that’s perfectly suited to your taste. Flummery is a ...