Flummery is a starch-based, sweet, soft dessert pudding which originated in Great Britain during the early modern period.

222 "From this small Oat-meale, by oft steeping it in water and clensing it, and then boyling it to a thicke and stiffe jelly, is made that excellent dish of meat which is so esteemed in the West parts of this Kingdome, which they call Wash-brew, and in Chesheire and Lankasheire they call it Flamerie or Flumerie".

[1][2] The name is derived from the Welsh word for a similar dish made from sour oatmeal and husks, llymru, which is of unknown origin.

[5] In Australia and New Zealand, post World War II, flummery was the name given to a completely different dish, a mousse dessert made with beaten evaporated milk, sugar, and gelatine.

The American writer Bill Bryson described flummery as an early form of the blancmange dessert known in the United States.