A traditional British dessert made with oats, cream and flavoured with orange.
- 3 tablespoon oats
- 500 ml water
- 150 ml orange juice
- 2 tablespoon caster sugar
- 150 ml double cream heavy
For the decoration
- 75 ml double cream
- 2 tablespoon whiskey
- 2 tablespoon honey
Measure the oats into a measuring jug and top up with water to the 500ml or 18 fl oz mark. Leave for 48 hours for the mixture to steep.
Place a sieve over a saucepan and strain the oat water into it.
Juice the oranges and the juice to the saucepan with the sugar. Bring the mixture to the boil over a medium heat and simmer for about 10 to 15 minutes until the mixture is thick.
Let the custard cool for 5 minutes and then stir in the cream.
Divide between 4 glasses and chill for an hour until set.
Pour over the honey and whiskey.
Whip the cream until it just holds its shape then place in a piping bag fitted with a large star nozzle.
Pipe the cream onto the middle of the flummery.
Calories: 300kcalCarbohydrates: 23gProtein: 2gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 64mgSodium: 23mgPotassium: 152mgFiber: 1gSugar: 19gVitamin A: 902IUVitamin C: 19mgCalcium: 49mgIron: 1mg