Is there a child who doesn’t warm to the flavour and consistency of a creamy pudding? This barley pudding is not only yummy, but nutritious as well.
Barley Pudding
175 ml (3/4 cup) pearl barley
500 ml (2 cups) milk, divided
500 ml (2 cups) evaporated milk, divided
45 ml (3 tbsp) unsalted butter, divided
5 ml (1 tsp) vanilla
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90 ml (6 tbsp) sugar
Pinch of salt
2 ml (1/2 tsp) cinnamon
Pinch of nutmeg
2 large egg yolks
175 ml (3/4 cup) raisins (optional)
In a 2-l pot, blanch barley in 1 l (4 cups) boiling water for 2 minutes; drain and set aside.
In a 2-l pot, combine 250 ml (1 cup) of the milk, 250 ml (1 cup) of the evaporated milk, 30 ml (2 tbsp) of the butter, vanilla, sugar, salt, cinnamon and nutmeg. Bring to a boil.
Stir blanched barley into milk mixture. Reduce heat and cook until liquid is absorbed and barley is tender, about 1 hour. Stir frequently.
In a separate bowl, whisk together egg yolks with remaining milk and evaporated milk. Stir in raisins, if using. Add to cooked barley mixture and continue to cook over medium heat for 10 to 15 minutes. (Do not boil.) Add remaining 15 ml (1 tbsp) butter and stir.
Let cool and serve.
Makes 8 servings.
Source: Pulse Canada.
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