Baked Barley Pudding

From Julie Van Rosendaal

2019 Mar/Apr

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.

Serves 6.