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Llymru (Flummery)

Llymru (Flummery) is a classic Cymric (Welsh) dessert and/or snack made from the water used to soak oatmeal which is thickened by boiling and salted to taste. This dish represents the origins of English Flummery. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Flummery (Llymru).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+2 days fermenting)

Serves:

4

Rating:

Tags : Dessert RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Yn ol pob tebyg mae'r bwyd clasurol yma yn cynrychioli tarddiad y bwyd Saesnigaidd o 'flummery'. Yn wreiddiol roedd yn ddesgil o flawd ceirch mân (blawd llymru) wedi ei orchuddio gyda llefrith a llaeth enwyn yna wedi ei hidlo i gael gawred o'r blawd. Roedd yr hylif sur yn cael ei ferwi nes bron yn soled. Fe ledaenodd y bwyd i Cheshire a Lancashire lle cafodd yr enw ei saesnigeiddio i flummery.

Cynhwysion:

200g o flawd ceirch mân
1l o ddŵr
1l o laeth enwyn
halen, at flas

Dull:

Cyfunwch y dŵr a'r llaeth enwyn a cynheswch i dymheredd corff cyn tywallt yr hylif dros y blawd mewn desgil (yn wreiddiol llestr pridd) yna gorchuddiwch a gosodwch o'r neilltu mewn safle cynnes i suro am dridiau. Ar ddiwedd yr amser yma hidlwch y cyfan drwy fwslin a taflwch y ceirch. Trosglwyddwch yr hylif i sosban fawr a dewch i ferwi. Daliwch i ferwi'r hylif, gan droi'n gyson, nes i'r gymysgfa dwchu (nes ei fod bron yn gadarn) yna ychwanegwch halen at flas. Trosglwyddwch i fowlenni a gadewch iddo oeri yn gyfan gwbwl cyn gweini gyda llefrith poeth.

English Translation

This classic Welsh dish probably represents the origins of English 'Flummery'. Originally it was a dish of fine oatmeal steeped in water and buttermilk then strained to remove the starch which was boiled until almost solid. The dish spread to Cheshire and Lancashire where its name was Anglicized to 'flummery'.

Ingredients:

200g fine oatmeal
1l water
1l buttermilk
salt, to taste

Method:

Combine the water and buttermilk and heat to body temperature then pour over the oatmeal in a bowl (originally an earthernware bowl) then cover and set aside in a warm spot to ferment for 2 days.

After the 2 days is up (and the liquid is sour) strain the mixture through muslin and discard the oats. Transfer the liquid to a large pan and bring to a boil. Continue cooking, stirring all the while, until the mixture thickens almost to the point of being solid then season with salt.

Ladle into bowls, allow to cool until completely cold and serve with hot milk.

For more information on the origins and development of flummery recipes over the years, see this page on Flummery.