Llymru (Welsh Flummery)
A historic Welsh delicacy of steeped, soured oatmeal gently simmered into a silky, soft-set jelly. Serve chilled with rich double cream and honey.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 295 kcal
Equipment
- •Large ceramic bowl
- •Fine mesh sieve
- •Muslin or cheesecloth
- •Heavy-based saucepan
- •Balloon whisk
- •Four ceramic ramekins
Nutrition
Per serving, approximate
- Calories
- 295 kcal
- fat
- 14 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 295 kcal
Instructions
- 1
Place the coarse oatmeal into a ceramic bowl and pour over the cold water.
- 2
Cover loosely with a clean tea towel and steep at cool room temperature for 24 hours until slightly soured.
- 3
Line a fine sieve with clean muslin cloth placed over a heavy-based saucepan.
- 4
Pour the soaked oats through the muslin, pressing firmly with a wooden spoon to extract the starchy liquid.
- 5
Pour the boiling water over the remaining oat solids in the cloth, squeezing thoroughly, then discard the oat husks.
- 6
Lightly grease four ramekins with a thin film of softened butter.
- 7
Whisk the whole milk, sea salt, honey, and lemon peel into the oat liquor in the saucepan.
- 8
Set the saucepan over medium hob heat and whisk constantly until the liquid thickens into a glossy, heavy cream.
- 9
Remove and discard the lemon peel, then beat in the butter and ground nutmeg until completely smooth.
- 10
Divide the warm pudding mixture evenly between the prepared ramekins and cool to room temperature.
- 11
Refrigerate the ramekins for at least two hours until fully chilled and set into a soft, trembling jelly.
- 12
Run a palette knife around the edges to unmould onto small plates, serving cold with double cream and honey.
Chef's tips
Do not skip the long soaking time because the natural slight fermentation provides the authentic gentle sourness and releases the setting starches. Whisk constantly while cooking over medium heat to prevent the delicate oat starch from catching or forming lumps on the bottom of the pan.
Ingredient substitutions
- whole milk and double cream → oat milk and plant double cream for a dairy-free version
- Welsh honey → unrefined brown sugar or golden syrup
Storage
Keep the set flummery covered in the refrigerator for up to 3 days.
Reheating
This dish is traditionally served chilled directly from the fridge and is not suitable for reheating.
Common mistakes to avoid
- •Leaving the pan unattended while heating, which quickly burns the dense oat starch onto the saucepan base.
- •Not squeezing the muslin firmly enough, leaving behind the rich starches needed to set the jelly.
- •Attempting to rush the steeping process, which prevents the proper lactic acidity from developing.
Serving suggestions
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