If you grew up in Australia or New Zealand, chances are you’ve had flummery before—maybe at a family gathering, a backyard barbecue, or straight from Grandma’s fridge. This raspberry flummery is an old-school dessert that deserves a comeback! It’s light, airy, and irresistibly creamy, made by whipping jelly with evaporated milk until it transforms into a soft, mousse-like texture. It’s one of those recipes that looks impressive but is actually ridiculously easy to make—no baking, no complicated steps, just simple ingredients doing magical things.
The beauty of flummery is in its simplicity and versatility. You only need a few pantry staples, and you can switch up the flavours with different jelly varieties, add fresh fruit, or even layer it with other creamy desserts. In this version, we’re keeping things classic with a sweet and tangy raspberry jelly base, topped with a light and fluffy flummery layer, and finished with a swirl of cream and a sprinkle of dried raspberries for extra indulgence.
It’s the perfect make-ahead dessert—ideal for summer gatherings, dinner parties, or those moments when you just want a sweet treat waiting in the fridge. Plus, it’s budget-friendly, which is why it was such a household staple back in the day.
So, whether you’re rediscovering this retro favourite or trying it for the first time, one thing’s for sure—you’ll be coming back for seconds. Let’s make it!
Raspberry Flummery
Ingredients
- 2 x 85g packets raspberry flavoured jelly
- 2 cups 500ml boiling water
- 200 ml cold water
- 375 ml evaporated milk
- dollop cream to serve (optional)
- crushed freeze-dried raspberries to serve (optional)
Instructions
- Place 1 x 85g packet of jelly in a heatproof bowl. Add 1 cup boiling water. Stir until crystals have dissolved. Add cold water and stir to combine. Pour jelly mixture into a large glass serving bowl. Place in refrigerator until set.
- When jelly layer has set. Place remaining jelly crystals in a heatproof bowl. Add 1 cup boiling water. Stir until crystals have dissolved, then refrigerate for 1-2 hours or until jelly has thickened but not set.
- Place evaporated milk in a large mixing bowl. Add thick jelly and beat with an electric mixer until it has doubled in volume, about 5 minutes.
- Pour mixture over the top of the set jelly, cover and refrigerate until fi rm, about 2 hours.
- To serve, pipe dollop cream around the outside of the flummery and sprinkle with dried raspberries, if desired.
