Old Fashioned Barley Pudding
Indulge in the rustic charm of an Old Fashioned Barley Pudding, a timeless dessert that combines the wholesome goodness of pearl barley with the comforting flavors of cinnamon, vanilla, and plump raisins. Simmered slowly in creamy whole milk and lightly sweetened with granulated sugar, this classic pudding achieves a perfectly silky texture with soft, chewy grains of barley. A touch of butter adds richness, while a sprinkle of cinnamon infuses warmth into every spoonful. This hearty dessert is perfect served warm or at room temperature, making it an ideal treat for cozy evenings or family gatherings. Simple to prepare and brimming with nostalgic flavor, this traditional barley pudding promises to be a delightful addition to your dessert repertoire.
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Recipe Information
Ingredients
- 100 g pearl barley
- 1 l whole milk
- 100 g granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 75 g raisins
- 1 tbsp butter
- 0.25 tsp salt
- 500 ml water
Instructions
Rinse the pearl barley under cold running water until the water runs clear. This removes excess starch and ensures the pudding won't become sticky.
Place the rinsed barley in a medium-sized saucepan and add 500 ml of water. Bring the water to a boil over medium heat, then reduce the heat to low and simmer for 20 minutes until the barley starts to soften. Drain off any remaining water.
In the same saucepan, add the softened barley, whole milk, granulated sugar, vanilla extract, ground cinnamon, salt, and butter. Stir to combine.
Heat the mixture over medium heat and bring it to a gentle simmer. Reduce the heat to low and let the pudding cook for about 60-70 minutes, stirring frequently to prevent the milk from sticking to the bottom. The pudding should thicken and the barley should be soft but chewy.
When the pudding has about 10 minutes left to cook, stir in the raisins, allowing them to plump up and add natural sweetness to the dish.
Once the desired consistency is reached (creamy but not too thick), remove the pudding from the heat. It will continue to thicken a little as it cools.
Serve the barley pudding warm or let it cool to room temperature. You can sprinkle extra ground cinnamon on top as a garnish if desired. Store leftovers in the refrigerator and reheat gently before serving.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 50.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 323 mg | 25% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
