BAKED BARLEY PUDDING
My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.
Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
OLD FASHIONED BARLEY PUDDING
Make and share this Old Fashioned Barley Pudding recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and add barley and salt.
- Cook slowly for 45 minutes or until barley is tender.
- Cool.
- Combine milk, salt, sugar, butter, vanilla and eggs and beat well.
- Then add cooked barley, raisins, lemon rind and juice.
- Turn into a well-greased 1 ½ quart baking pan.
- Set pan into a larger baking pan in oven.
- Pour hot water into the larger pan to within an inch of the top of the custard.
- Bake at 325 degrees, for about 1 hour until a knife inserted in the center comes out clean.
- Serve hot or cold.
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
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BARLEY CHOCO-ORANGE PUDDING- VEGAN, NO REFINED SUGAR
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Servings 4Category Dessert
- If you have time, start of with soaking barley, in water 4 hours ahead. This improves wholegrain nutrient availability and digestion.
- In a heavy bottom pot, add the barley with water (1:3) ratio and on low-medium heat, with lid on , let it cook for 25 - 30 min. Once you see that barley is cooked, take the lid off, and let the extra water evaporate if you see copious amount of standing water. (Traces are ok)
- If using instant pot. After you rinse the soaked barley. Add about double the amount of water and pressure cook in instant pot for about 15 min . Let the steam release naturally ,do not force it open.
- Take a high speed blender jar and add the cooked barley, dates, cacao powder, almond butter, plant based milk , maple syrup, orange zest and blend into a smooth paste.
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