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This cold dessert popular in medieval times, was originally made with oatmeal and almond milk, this modernised version owes little to its namesake, but over the years has been adapted to this excellent summer dessert.
Flummery is best served in individual dishes or wine glasses, it can be embellished with piped cream if you wish.
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For 4 helpings:
150gr/5 oz Short-Grain ‘Pudding’ Rice; soaked for 20 minutes in cold water, then drained
350ml/12 fl oz Milk
350ml/12 fl oz Double Cream
60gr/2 oz Caster Sugar
The Grated Zest and juice from 1 Lemon
1 teaspoon (5ml) Ground Cinnamon
A few drops (¼ of a teaspoon Almond Essence)
Equipment needed: a double saucepan, or a deep bowl fitting the top of a saucepan, to act as a double saucepan
1. Combine all the ingredients in the top half of a double saucepan, half-filling the bottom section with water, then placing the whole over a medium heat.
2. When the water starts to boil, lower the temperature to maintain a simmer, then cover the rice mixture.
3. Cover the rice and cook for 50 minutes, stirring occasionally - or until the rice has absorbed all the liquid.
4. Transfer the mixture to a serving bowl, or individual dishes - allow to cool, then refrigerate until needed.