Ingredients for Barley Baked Pudding
- 1 cup pearl barley
- 1/2 cup chopped walnuts
- 1/2 cup currants
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup milk
- Cinnamon
- Ginger
- Nutmeg
- Clove
- 3 cups water
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How to Make Barley Baked Pudding
- Rinse 1 cup of pearl barley thoroughly under cold water.
- Cook 1 cup pearl barley in 3 cups of water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until barley is tender but not mushy. Drain any excess water.
- Preheat oven to 350°F (175°C).
- In a large 3-quart baking dish, combine the cooked barley, 1/2 cup currants, and 1/2 cup chopped walnuts.
- In a separate bowl, whisk together 1/2 cup maple syrup, 1 teaspoon vanilla extract, 2 large eggs, and 1 cup milk.
- Pour the wet ingredients over the barley mixture in the baking dish. Gently stir to combine, ensuring the barley is evenly coated.
- Bake for 30-35 minutes, or until the pudding is set and lightly golden brown on top.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
75g
Fat
15g
Carbs
15g
