Autumn larder – Barley pudding

 In Autumn, Desserts, Ingredients

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.

Barley pudding

(Serves 4)

50g pearly barley
500ml whole milk
15g sugar
1” piece of cinnamon
A good grinding of nutmeg

  1. 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;
  2. Place in the oven and bake for 3-4 hours until the barley is tender. Serve

From Scottish Daily Mail Autumn Larder series

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