Autumn larder – Barley pudding
This is a throwback to the days of rationing from my Gran’s 1940s cookbook. I’ve adapted it to bake in the oven like a traditional rice pudding, rather than cooking on the hob, and added the classic rice pudding flavours of cinnamon and nutmeg.
50g pearly barley
500ml whole milk
1” piece of cinnamon
A good grinding of nutmeg
- Set the oven to 120C. Rinse the barley and place in an ovenproof dish, I always use an ashet, add the milk, sugar, and spices;
- Place in the oven and bake for 3-4 hours until the barley is tender. Serve