Baked Barley Pudding
From Julie Van Rosendaal
Who doesn’t love rice pudding? This version is more substantial, with a grainier, nuttier texture.
- 2 c. cooked pearl or pot barley
- 1/3 c. raisins or currants
- 2 large eggs
- 1/3 c. sugar or honey
- 2 c. half and half cream
- 1/4 t. salt
- cinnamon, for dusting
Preheat the oven to 350˚F. Combine the barley and raisins or currants in a 2 quart baking dish or individual baking dishes. Whisk together the eggs, sugar, cream
and salt; pour over the barley and bake for 30 minutes, or until set and pale golden on top. Serve warm or chilled, dusted with cinnamon.