Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Furmity, or Frumenty

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Furmity, or Frumenty

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes plus standing
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • Almond milk
    • 200ml boiling water
    • 100g ground almonds
    • 425ml water
    • 200g bulgar wheat
    • 425ml milk
    • 30g currants
    • 30g sultanas
    • 2 large egg yolks, beaten
    • Pinch of saffron
    • 50g light brown sugar
    • 1 tbsp toasted pine nuts
    • 100ml rum (optional)


    1. Put the bulgar, water and half the milk in a pan, bring to the boil, reduce the heat and simmer, uncovered, for 10-15 minutes. Cover and leave to stand for 15 minutes.
    2. Meanwhile, make the almond milk: pour the boiling water over the almonds, leave to stand for 15 minutes, then strain. Discard the soaked almonds.
    3. Add the rest of the milk, the almond milk and the dried fruit to the bulgar. Bring to the boil. Lower the heat and add the egg yolks and saffron, stirring. Don't boil. Stir in the sugar, then remove from the heat. Leave to stand for a few minutes, then serve, garnished with pine nuts.

    Your recipe note

    Edit your recipe note


    For an alcoholic version, soak the fruit in the rum for 1 hour before cooking.


    Average user rating

    4 stars